Serve this pasta salad for a light refreshing supper.
7 ounces (2 1/4 cups) uncooked dried rotini (corkscrew or pasta twists)
1 (1/3 cup) small red bell pepper, cubed 1/2 inch
1/3 cup vegetable oil
1/4 cup lemon juice
8 ounces salmon filet, cooked, chunked
8 ounces (2 cups) Cheddar cheese, cubed 1/2 inch
1 teaspoon dried dill weed
1/2 teaspoon garlic salt
2 tablespoons sliced green onions
Cook rotini according to package directions. Rinse with cold water; drain.
Gently stir together cooked pasta and all remaining ingredients in large bowl. Season with salt and pepper to taste. Cover; refrigerate at least 1 hour.
To cook salmon, place in 10-inch skillet; cover with water. Cook over medium heat 12-15 minutes or until salmon flakes with a fork.
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