Salmon Pasta Salad with Zucchini and Artichoke Hearts

High Cotton Food Styling & Photography
  • Yield: 6 servings

"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."


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