Salmon Pasta Salad with Zucchini and Artichoke Hearts

  • Yield 6 servings

A cold pasta salad that stars salmon and fresh vegetables.

High Cotton Food Styling & Photography

"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."


8 ounces dry spaghetti noodles, broken in thirds
1 small zucchini or yellow squash, chopped
1/2 cup chopped celery
1/3 cup finely chopped red onion
1 (2-ounce) can sliced black olives, drained
1 (7-ounce) jar marinated artichoke hearts, drained and coarsely chopped
3 tablespoons chopped basil or cilantro
2 tablespoons chopped parsley
1/2 teaspoon garlic salt
1/4 teaspoon celery seeds
1/4 teaspoon pepper
1/2 cup light mayonnaise
1 pound salmon fillets, cooked, flaked and chilled
Spring greens (optional)


  1. 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.
  2.  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.



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