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Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 20 minutes
Totaltime: 40 minutes


  • 8 ounces small shell pasta or bowtie pasta
    8 ounces salmon, cooked, boned and skinned
    3 medium carrots
    1 bunch watercress
    1 cup Italian olives
    2 tablespoons capers, rinsed

    1/2 cup olive oil
    1/4 cup lemon juice
    1 tablespoon Dijon mustard
    1 clove garlic, minced
    1 teaspoon dry tarragon
    to taste, salt and ground black pepper


  • Cook the pasta to al dente stage, drain, and run under cold water, and drain again.
    Flake the salmon and refrigerate.
    Peel and slice carrots into 1/4 inch rounds. Cook in salted boiling water for 10 minutes. Drain.
    Wash watercress, drain and remove coarse stems.
    In a large bowl, combine and mix the dressing ingredients. Add the cooked pasta, salmon, carrots, watercress and olives. Toss and chill before serving.
Have you tried the recipe?

Cold salmon and pasta

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