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Cabbage and Pasta Salad with Salmon and Bacon

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16 ounce box gemelli pasta
1 cup mayonnaise
1/2 cup plain yogurt
3 tablespoons honey mustard
3 tablespoons lemon juice
1 head red cabbage, chopped
4 cooked salmon filets, broken into chunks
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 (10 ounce) package frozen baby peas
1 cup cubed Monterey jack cheese
6 slices bacon, crisply cooked and crumbled

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Cabbage and Pasta Salad with Salmon and Bacon

  • Serves 6
  • Easy

About This Recipe

I usually don’t like recipe names like this one because they give away all of the secrets of the dish! When I first read I recipe I like to be a little surprised by some of the ingredients. But this recipe is so complex and wonderful I felt that putting a lot of descriptives in the title was a good thing.

And there are a lot of ingredients in this wonderful and fresh salad. They all complement each other beautifully. Salmon and bacon are natural partners. And the fresh crunch of cabbage, tender pasta, and the sweet pop of peas are delicious together.

I love to have this salad in the fridge, especially on hot summer days like this one. It’s going to be 90° today, with a dewpoint in the 70s. That means I don’t want to step outside, let alone stand over a hot stove or grill!



Bring a large pot of water to a boil to cook the pasta.


Meanwhile, combine the mayonnaise, yogurt, mustard, and lemon juice in a large bowl and whisk to combine.


Add the pasta to the boiling water and cook until al dente, about 8 to 9 minutes. Drain well and add to the dressing in the bowl.


Add all of the remaining ingredients to the bowl and stir gently to combine. Cover and refrigerate for a couple of hours before serving.


Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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