Feeling fishy? Try this yummy cool summer salad.
Ingredients:
- 1/2 pound (about 2 cups) rotini pasta
- Salt
- 1 large can pink salmon or 2 small
- 1/2 can green peas or frozen if desired (optional)
- 1 can water chestnuts, chopped (optional)
- 2/3 cup mayonnaise
- 1 teaspoon dry mustard
- 1/2 tsp garlic powder
- 1 teaspoon lemon zest
- 1 Tbsp lemon juice
- 1/3 cup chopped red onions, or green onions
- 2 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh dill (or 1/2 teaspoon dried dill)
- 2 stalks celery, chopped
- Tabasco to taste (about 10 drops)
- freshly ground black pepper
Instructions:
Bring a pot of water (2 quarts) to a boil. Add 2 teaspoons salt. Add the dry pasta and cook, uncovered, in a rolling boil until the pasta is al dente (slightly firm). Remove from heat, drain.
In a large bowl mix the salmon, mayonnaise, mustard, lemon zest, and lemon juice. Mix in the onions, parsley, dill, and celery. Add the pasta to the salmon mayo mixture when it is still warm so that it will absorb the flavors better. Gently fold in peas and water chestnuts if desired.
Add Tabasco and freshly ground pepper to taste. Adjust seasonings. Chill before serving. This can be made the day before and will be even better.
Wash it down with a glass of Pinot Grigio.
