Shell Pasta Salad With Salmon And Green Beans Recipes

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GREEN BEAN PASTA SALAD



Green Bean Pasta Salad image

I like to prepare this special green bean pasta salad with fresh green beans and homegrown dill. Serve chilled or at room temperature. -Chris Snyder, Boulder, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 11

8 ounces uncooked spiral pasta
1 pound fresh green beans, trimmed and cut into 1-inch pieces
1/4 cup olive oil
2 tablespoons white wine vinegar
1/8 teaspoon cayenne pepper
1 cup cubed fully cooked ham
4 green onions, thinly sliced
2 tablespoons minced fresh parsley
1 to 2 tablespoons snipped fresh dill or 1 teaspoon dill weed
Salt to taste
1 cup chopped walnuts, toasted

Steps:

  • Cook pasta according to package directions. Meanwhile, place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, until crisp-tender, 8-10 minutes. , Drain pasta and beans; rinse in cold water. Place in a large bowl. In a small bowl, whisk the oil, vinegar and cayenne. Drizzle over pasta mixture and toss to coat. , Add the ham, onions, parsley, dill and salt; toss to coat. Refrigerate until serving. Stir in walnuts just before serving.

Nutrition Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 184mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 9g protein.

SALMON PASTA SALAD



Salmon Pasta Salad image

This recipe was one of my husband's favorite ways to enjoy salmon. I've had it so long I don't even remember where it came from originally. This salad is a nice light meal for a hot summer day, and it lets the salmon flavor come through. -Mary Dennis, Bryan, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

1 package (8 ounces) spiral pasta, cooked and drained
2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) pink salmon, drained, bones and skin removed
1-1/2 cups quartered cherry tomatoes
1 medium cucumber, quartered and sliced
1 small red onion, sliced
1/2 cup canola oil
1/3 cup fresh lemon or lime juice
1-1/2 teaspoons dill weed
1 garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1 head lettuce, torn

Steps:

  • In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.

Nutrition Facts : Calories 332 calories, Fat 18g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 514mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

SUMMERY SHRIMP AND GREEN BEAN PASTA SALAD



Summery Shrimp and Green Bean Pasta Salad image

Combine sauteed shrimp with green beans, tomatoes and chives for a simple summer pasta salad.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar
1 small shallot, minced
1/3 cup plus 1 tablespoon olive oil
1/2 pound peeled, deveined medium shrimp
1 cup trimmed, chopped green beans
8 ounces dried campanelle or other tube-shaped pasta
1/4 cup sliced fresh chives
2 medium vine-ripe tomatoes, chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the vinegar, shallot, 1/3 cup of the oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
  • Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the shrimp, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

CREAMY SHELL PASTA SALAD



Creamy Shell Pasta Salad image

When I took this to a ladies' salad luncheon, the bowl was completely cleaned out!

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 19

1 cup uncooked small pasta shells
3/4 cup fresh broccoli florets
1 small carrot, thinly sliced
1/3 cup cubed process cheese (Velveeta)
1/4 cup chopped cucumber
1/4 cup diced celery
1/4 cup sunflower kernels
1 hard-boiled large egg, chopped
DRESSING:
1/2 cup mayonnaise
1/4 cup prepared ranch salad dressing
3 tablespoons milk
2 tablespoons red wine vinegar
1 tablespoon dried minced onion
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1/4 teaspoon pepper
1/4 teaspoon prepared mustard

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, broccoli, carrot, cheese, cucumber, celery, sunflower kernels and egg. , In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat.

Nutrition Facts : Calories 244 calories, Fat 20g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 332mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

THREE-BEAN PASTA SALAD



Three-Bean Pasta Salad image

Easy and summery, this Three-Bean Pasta Salad is a side that's great for your next cookout or picnic.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

Salt and pepper
6 ounces small pasta shells
3/4 pound green beans, trimmed and cut into thirds
2 tablespoons Dijon mustard
1/3 cup red-wine vinegar
2 tablespoons honey
1/2 cup extra-virgin olive oil
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (15.5 ounces) chickpeas, rinsed and drained
4 scallions (white parts only), thinly sliced
5 stalks celery, thinly sliced

Steps:

  • In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes more. Drain and rinse with cold water.
  • In a medium bowl, combine mustard, vinegar, honey, and oil. Add pasta mixture, pinto beans, chickpeas, scallions, and celery; toss gently. Season with salt and pepper.

Nutrition Facts : Calories 348 g, Fat 15 g, Fiber 8 g, Protein 9 g, SaturatedFat 2 g

PASTA SALAD WITH CHICKPEAS, GREEN BEANS, AND BASIL



Pasta Salad with Chickpeas, Green Beans, and Basil image

A winner at potlucks and picnics and all summer long, this farfalle pasta salad features chickpeas, crisp green beans, sharp red onion, basil, and salty capers in a delicate, creamy mayo-based dressing with lemony undertones.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 13

1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
2 tablespoons red-wine vinegar
1 teaspoon dried oregano
1/2 cup mayonnaise
1 pound farfalle
3 cups green beans, sliced and blanched
1/2 cup chopped red onion (for less bite, soak it in cold water for 10 minutes, then drain)
3 tablespoons capers, chopped, plus 2 tablespoons brine
1 can (15 ounces) chickpeas, drained and rinsed
1 ounce Parmigiano-Reggiano, grated (1/4 cup)
1/2 cup chopped fresh basil leaves

Steps:

  • Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and mayonnaise. Stir in 1/4 teaspoon each salt and pepper.
  • Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet. Let cool completely, about 20 minutes.
  • Meanwhile, in a large bowl, toss green beans, onions, capers and brine, and chickpeas with vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and basil; serve.

SHELL PASTA SALAD WITH SALMON AND GREEN BEANS



Shell Pasta Salad with Salmon and Green Beans image

One of my favorite pasta salads. It is not only delicious but it's also low in fat. Enjoy.

Provided by jessica

Categories     Green Bean Salad

Time 35m

Yield 8

Number Of Ingredients 9

1 cup seashell pasta
¼ pound fresh green beans, cut into 1-inch lengths
¼ cup low-fat cottage cheese
¼ cup plain yogurt
1 tablespoon lemon juice
¼ cup chopped fresh dill weed
2 (6 ounce) cans salmon, drained
ground black pepper to taste
8 leaves lettuce

Steps:

  • Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse pasta under cold running water. Drain again and set aside.
  • Blanch green beans in boiling water for 2 minutes. Drain and rinse under cold running water. Drain again and set aside.
  • In food processor or through a sieve, puree cottage cheese. Combine with yogurt and lemon juice; mix well
  • In a large bowl, combine pasta, green beans, yogurt mixture and dill; stir to mix. Discard skin from salmon and break into chunks; add to salad and stir gently to mix. Add pepper to taste. Line serving plate with lettuce leaves and mound salad on top.

Nutrition Facts : Calories 138.5 calories, Carbohydrate 12.3 g, Cholesterol 27.6 mg, Fat 4.3 g, Fiber 1.1 g, Protein 12.5 g, SaturatedFat 0.9 g, Sodium 56.9 mg, Sugar 1.2 g

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