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Salmon Pasta Salad combines cooked salmon, pasta, peas, red bell pepper, and slivers of red onion in a flavorful, creamy dressing.
3 cups cooked salmon (leftovers from this recipe work great, or canned)
1 pound box penne pasta, or other favorite pasta shape
2 cups mayonnaise
1 cup sour cream
1 1/2 tablespoons spicy brown mustard
3 tablespoons cider vinegar
1 tablespoon granulated sugar
1 1/2 teaspoons celery salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
2 cups frozen green peas, thawed
1 cup red bell pepper, diced
1/2 cup thinly sliced red onion, coarsely chopped
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*Adding hot pasta to cold mayonnaise is acceptable as long as the finished pasta salad is chilled in a single layer for a quick chill before adding to a deep bowl. This method makes for a creamy salad since the hot pasta will absorb some of the dressing as it cools down. The trick to keeping this safe is to get the temperature of the salad below 40 degrees F as quickly as possible and cooling on a sheet tray will speed the cool down process before it gets added to a bowl.
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