Pasta and Salmon Salad with Ramp Dressing

4.67 from 3 votes

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A springtime pasta perfect for a picnic, a buffet, or for a potluck.

Pasta and Salmon Salad with Ramp Dressing

Now that I’ve made a big batch of the Ramp Chimichurri Sauce, I can’t stop thinking about ways to use it. It’s a little obsessive to tell the truth, and I’m not sure how much longer my family will humor me, but for now they are indulging this little springtime addition.

Pasta and Salmon Salad with Ramp Dressing / Photo by Kerri Brewer / Katie Workman / themom100.com

There’s a long list of other possibilities for using the sauce here. And the list is gowing.

This is awfully pretty. It would be nice on a picnic, a buffet, or for a potluck. You can use any cooked salmon you like, from grilled to roasted to pan seared to poached.

Pasta and Salmon Salad with Ramp Dressing / Photo by Kerri Brewer / Katie Workman / themom100.com

How to Poach Salmon

To quickly poach salmon for this recipe, place 1 pound of salmon in a pot, add cold water to cover plus 1 teaspoon of salt, cover the pot, and bring to boil. As soon as it comes to a boil, turn off the heat and leave it in the covered pot for 10 minutes. Remove from the liquid and cool completely. Use your fingers to flake it into small chunks.

This Pasta and Salmon Salad with Ramp Dressing is so pretty, and light and satisfying at the same time. It’s the perfect springtime dish for a picnic, a buffet, or for a potluck.

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4.67 from 3 votes

Pasta and Salmon Salad with Ramp Dressing

A springtime pasta perfect for a picnic, a buffet, or for a potluck.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 6 People
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Ingredients 

  • 1 pound cavatelli or macaroni pasta cooked drained and cooled
  • 4 cups cooked salmon chunks see recipe intro
  • ¾ cup Ramp Chimichurri Sauce
  • 2 to 4 tablespoons extra virgin olive oil
  • Coarse or kosher salt and freshly ground pepper to taste

Instructions 

  • If the pasta is sticking together at all, rinse it under cool water until it separates, then give it a shake to remove any excess water.
  • Toss the pasta in a large bowl with the chimichurri sauce and 2 tablespoons of olive oil. Taste and season as needed. You can also add another tablespoon or two of olive oil if it needs additional moistening. Serve immediately or keep covered in the fridge for up to 4 days.

Notes

To quickly poach salmon for this recipe, place 1 pound of salmon in a pot, add cold water to cover plus 1 teaspoon of salt, cover the pot, and bring to boil. As soon as it comes to a boil, turn off the heat and leave it in the covered pot for 10 minutes. Remove from the liquid and cool completely. Use your fingers to flake it into small chunks.

Nutrition

Calories: 570kcal, Carbohydrates: 59g, Protein: 29g, Fat: 23g, Saturated Fat: 4g, Cholesterol: 52mg, Sodium: 334mg, Potassium: 613mg, Fiber: 3g, Sugar: 3g, Vitamin A: 661IU, Calcium: 77mg, Iron: 2mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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1 Comment

  1. John Rhoe says:

    I was thinking of these flavors together and you have already mixed them. WHAT LUCK!
    Gotta make this.