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Cold salmon and pasta | wefacecook.com Cold salmon and pasta | wefacecook.com


Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 20 minutes
Totaltime: 40 minutes


  • 8 ounces small shell pasta
  • 8 ounces salmon, cooked, boned and skinned
  • 3 medium carrots
  • 1 bunch watercress
  • 1 cup Italian olives
  • 2 tablespoons capers, rinsed
  • Dressing:
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dry tarragon
  • to taste, salt and ground black pepper


  • Cook the pasta to al dente stage, drain, and run under cold water, and drain again.
    Flake the salmon and refrigerate.
    Peel and slice carrots into 1/4 inch rounds. Cook in salted boiling water for 10 minutes. Drain.
    Wash watercress, drain and remove coarse stems.
    In a large bowl, combine and mix the dressing ingredients. Add the cooked pasta, salmon, carrots, watercress and olives. Toss and chill before serving.
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