Salmon Wasabi Pasta Salad
500 grams (or 1 lb.)
penne pasta
100-200 grams cooked
salmon (I use leftovers from a larger piece of salmon I bake for a previous
meal and freeze for later use)
About ½ cup onion
chopped small
A small
jar black olives, each one
cut into 3-4 slices.
About eight-ounces
(or about 200 grams) jar of wasabi mayonnaise, more or less to taste. If you don’t have this, combine mayonnaise
and wasabi
Black
pepper to taste.
NOTE: mayonnaise and
black olives are salty, so there is no need to add additional salt.
Cook penne pasta and
drain. Crumble the salmon and add; cut
the vegetables and add mayonnaise and seasonings.
Salmon Mustard Dill Pasta Salad
As above but instead
of black olives, use capers. Instead of
wasabi mayonnaise, use a combination of mayonnaise, mustard, and dill.
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