You are here: Home » Recipes » Salmon Pasta Salad with Zucchini and Artichoke Hearts Salmon Pasta Salad with Zucchini and Artichoke Hearts Recipe by American Profile Yield 6 servings A cold pasta salad that stars salmon and fresh vegetables. High Cotton Food Styling & Photography PrintEmail "My husband is a truck driver with a gourmet palate. He gets frustrated at the food available on the road and has a large plug-in refrigerator in his truck now. I make cold pasta dishes that are flavorful and have fresh vegetables and protein for his dinners while he's away." Ingredients 8 ounces dry spaghetti noodles, broken in thirds1 small zucchini or yellow squash, chopped1/2 cup chopped celery1/3 cup finely chopped red onion1 (2-ounce) can sliced black olives, drained1 (7-ounce) jar marinated artichoke hearts, drained and coarsely chopped3 tablespoons chopped basil or cilantro2 tablespoons chopped parsley1/2 teaspoon garlic salt1/4 teaspoon celery seeds1/4 teaspoon pepper1/2 cup light mayonnaise1 pound salmon fillets, cooked, flaked and chilled Spring greens (optional) Instructions Cook pasta according to package directions. Drain well and run under cold water to cool quickly. Shake off excess liquid and place in a large bowl. Add zucchini, celery, onion, olives, artichoke hearts, basil, parsley, garlic salt, celery seeds, pepper and mayonnaise. Toss gently. Fold in salmon. Serve on a bed of spring greens, if using. Recipe by Peggy Galletley, Porterville, Calif.