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Salmon Apple Pasta Salad

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1-1/2 cups mayonnaise
1-1/2 cups creamy honey mustard salad dressing
1/3 cup lemon juice
1/4 cup prepared horseradish
2 tablespoons Dijon mustard
2 tablespoons honey
1 (16 ounce) box rotini or gemelli pasta
3 Granny Smith apples, chopped
2 cups whole pecans
1 cup dried cranberries
2 cups cubed Cheddar cheese
4 (8 ounce) cooked salmon fillets, broken into pieces

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Salmon Apple Pasta Salad

  • Serves 8
  • Easy

About This Recipe

Pasta salads are my mainstay during the hot summer months. I don’t like to grill when it’s hot outside, because I think that standing in front of a 500°F grill when it’s 100°F isn’t pleasant. I will grill if I have to, but it’s about my fourth choice when it comes to making food in the summer.

Besides, pasta salads are easy to make, good for you, cool, delicious, and they last for a couple of days. There are so many variations on this type of recipe, and you can use all of your favorite fruits and veggies and cheeses and meats.

This particular recipe is made with leftover cooked salmon fillets, or you can cook the salmon just for this salad. It’s filled with pasta, crunchy apples, sweet dried cranberries, and pecans, in a cool and creamy lemon and mustard dressing.

I always use Granny Smith apples in this recipe because I like their tartness and how they don’t turn brown as fast as other varieties, but you can use other apple type you’d like. The Cheddar cheese is a fabulous contrast of flavor and texture and adds a pop of color.

I always use the Marzetti brand of honey dijon salad dressing in any pasta salad recipe. It’s perfectly creamy and perfectly seasoned and very delicious.



Bring a large pot of salted water to a boil.


In a large bowl, combine the mayonnaise, salad dressing, lemon juice, horseradish, mustard, and honey and mix well with a wire whisk.


Cook the pasta in the boiling water until al dente. Drain well and add to the dressing in the bowl.


Add the apples, pecans, dried cranberries, and salmon to the salad and mix well. Cover and chill for 2 to 4 hours before serving.


Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She works for Pillsbury on the Bake-Off and other projects since 1988. Linda has written 39 cookbooks (and Medical Ethics for Dummies) since 2005.

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