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Today is September 27, 2022

Salmon Salad

Soups & Salads


3 cups medium shell macaroni 4 radishes, sliced 1/2 bell pepper, coarsely chopped 2 green onions, thinly sliced 1/4 cup shredded carrots 3 Tbsp. white wine vinegar 1/3 cup olive oil 1 clove garlic, minced 1/2 tsp. dried basil 1/4 tsp. dry mustard 1 cup cherry tomatoes, halved 2 (6.5-oz.) cans pink salmon, drained, bones removed


Prepare macaroni according to package directions; drain and cool. Place in a large bowl; add radishes, bell pepper, onions and carrots. In small bowl, combine vinegar, oil, garlic, basil and mustard. Pour over pasta and vegetables. Toss well. Refrigerate for 1 to 2 hours or overnight. Just before serving, add tomatoes and salmon. Toss gently. Makes about 6 (1-cup) servings.



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