This simple pasta salad recipe is elevated by the flavors from the blackened salmon.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (16 ounce) package penne pasta
- 2 (4 ounce) salmon steaks
- 2 tablespoons grapeseed oil, divided
- 1 pinch blackened seasoning, or to taste
- ½ cup crushed pineapple
- ½ cup chopped cucumber
- ½ cup chopped yellow onion
- 1 (6 ounce) can black olives, drained
- 1 small head broccoli, cut into bite-sized florets
- 6 Brussels sprouts, thinly sliced
- 4 banana peppers, seeded and sliced
- 1 medium red bell pepper, chopped
- 1 medium orange bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 medium tomato, cored, seeded, and diced
- 3 sprigs fresh thyme, leaves stripped and chopped
- ½ cup mayonnaise, or to taste
- ½ cup red wine and vinegar salad dressing
Instructions
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Pat salmon dry with paper towels. Coat lightly in 1 tablespoon grapeseed oil. Season with blackened seasoning.
- Heat remaining grapeseed oil in a cast iron skillet over medium heat until it starts to smoke. Be sure to turn on your oven vent. Put salmon in the skillet and cook until it flakes easily with a fork, 4 to 4 1/2 minutes on each side (turning only to flip to the other side). Set salmon aside and let cool while you mix up the pasta salad.
- Combine drained pasta, pineapple, cucumber, onion, olives, broccoli, Brussels sprouts, banana peppers, bell peppers, tomato, and thyme in a large bowl. Mix well. Mix in mayonnaise and salad dressing, adjusting to taste. Flake the salmon and gently fold into the pasta salad.
Nutrition Facts
| Calories | 689 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 10 g |
| Protein | 21 g |
| Saturated Fat | 6 g |
| Sodium | 426 mg |
| Sugars | 11 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
I’m very happy to be the first reviewers of this very tasty recipe. Due to being out of some of the ingredients, I made a few subtle substitutions. I used cabbage for the Brussels Sprouts, peaches for the pineapple, dried thyme for the fresh sprigs. I had to Google recipes for the blackening spices and the red wine vinaigrette dressing. I did choose to only make 12oz. of penne pasta, because I knew I wanted less pasta and for the amount of sauce/dressing to be abundant. It was just right for me. I didn’t mix the salmon into the salad, but placed flakes of salmon on top right before serving. This was the taste of Summer with all of the different vegetables, I used all fresh vegetables directly from my garden. I will make this again. Try this recipe, you won’t be sorry. It yields a very large bowl of pasta salad, enough for 6+ persons. This would be a great dish to take to a picnic, potluck or a large gathering.