Creamy Pasta Salad with Salmon

1. 1

   Melt the butter in a medium pot over high heat. Pour in the wine and let it reduce by about half, 2 to 3 minutes.

2. 2

   Cover the bottom of the pot with slices of the onion. Score the skin side of the salmon to keep it from curling. Place the salmon on top of the onion slices, skin side up. Lower the heat to low and cook until an instant-read thermometer inserted in the center reaches 145 degrees F (63 degrees C), 10 to 12 minutes. Take the salmon out of the pot and let it cool.

3. 3

   Bring a large pot of lightly salted water to a boil. Cook the elbow macaroni in the boiling water, stirring now and then, until slightly firm to the bite, about 8 minutes.

4. 4

   Meanwhile, put the mayonnaise, white wine vinegar, celery salt, paprika, and pepper in a medium bowl. Stir well. Take out half of the dressing and refrigerate it until serving.

5. 5

   Drain the macaroni and add it to the bowl with the dressing; toss to coat. Add the celery, carrot, red pepper, peas, and green onions. Toss to coat. Remove the skin from the salmon and cut it into rough chunks. Add to the macaroni and stir gently. Chill for at least 2 hours.

6. 6

   Add the remaining dressing to the salad and toss. Taste and adjust the salt, if needed.

• Calories 473.39 kcal High
• Protein 19.22 g Good Source
• Carbs 47.17 g Moderate
• Total Fat 23.92 g High
• Saturated Fat 4.5 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 42.98 mg Moderate
• Sodium 366.44 mg Moderate
• Fiber 5.41 g Moderate
• Sugar 4.71 g Moderate
• Added Sugar 0.29 g Low Source
• Calcium 33.23 mg Low Source
• Iron 2.69 mg Moderate
• Potassium 409.11 mg Low Source
• Vitamin A 977.45 mcg_rae Good Source
• Vitamin C 229.19 mg Good Source
• Vitamin D 0.02 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Sulfites
• Onions 🧅
• Alcohol 🚫🍷