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Categories:
Pasta salmon Cheddar cheese red pepper green onions vegetable oil lemon juice dill weed garlic salt salt black pepper
Viewed: 38 - Published at: 5 years agoIngredients
- 7 ounces uncooked pasta (corkscrew or twisted)
- 8 ounces salmon fillets, cooked, chunked
- 2 cups cheddar cheese, cubed 1/2-inch
- 13 cup red pepper, cubed 1/2-inch
- 2 tablespoons green onions, sliced
- 13 cup vegetable oil
- 14 cup lemon juice
- 1 teaspoon dill weed
- 12 teaspoon garlic salt
- salt, to taste
- black pepper, to taste
Method
- cook pasta accoding to package directions, drain and rinse with cold water.
- in large bowl stir together all ingredients, season with salt and pepper to taste.
- cover refrigerate at least 1 hour.
- To cook salmon, place in 10" skillet cover with water, cook over medium heat until salmon flakes with fork.
