Fall · Food

Salmon Pasta Salad


1 can of salmon or 2 salmon fillet’s

2 cups of pasta shells

1/2 cup of Vermont Cheddar Cheese

1/2 cup of cranberries

1/2 cup of chopped walnuts

4 tablespoons of mayonnaise

1 teaspoon of black pepper

1 tablespoon of butter

1/2 cup of green beans

2 tablespoons of parmesean cheese          (optional)


  • Boil pasta shells for 14 mins. Add 2 tablespoons of olive oil to the water with 1 tablespoon of salt.
  • While the pasta boils, wash and cut the green beans into bite size pieces .
  • Add the greens beans to the water, after the pasta has boiled for 10 mins.
  • Drain the pasta and green beans, and add both to a bowl.
  • Add the cheese, butter, black pepper, and parmesean cheese.
  • Stir until everything is mixed, and the cheese has melted.
  • Stir in the cranberries and walnuts.
  • Then, add the salmon in chunks.
  • Add the mayonnaise, and stir well.
  • Serve warm, or let it chill in the refrigerator for 20 mins.


This salad could also be made with shrimp, chicken, or fresh cod fish. I used canned salmon, but fresh salmon fillets would taste even better. If you use fresh salmon I suggest seasoning the fillet’s with black pepper, salt, and olive oil. Use a teaspoon of salt and pepper and 1 tablespoon of olive oil, for two medium size fillet’s. Bake in the oven at 350°F, for 20 mins.

Also, you could add corn, chick peas, or pieces of bacon to the original recipe.

Please give the recipe a try.

Remember, “the possibilities are endless”. So, let me know if you create something new.  I love questions, so feel free ask me anything.






4 thoughts on “Salmon Pasta Salad

    1. Great question. I understand from research that Vermont Cheddar Cheese is made from whole milk, which comes from regional farms and it has a mild flavor, and creamy texture. I hope that helps. I’m sure there are more specific answers out there.

      Liked by 1 person

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