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I was walking through the grocery store the other day and came across a package of four cheese tortellini. I sat there staring at the package trying to remember a recipe that I made at least 25 years ago…does that ever happen to you? A silly package of tortellini had me digging deep into my memory to remember a recipe for Tortellini Salmon Salad…..
Well the original name is still a little fuzzy, but I knew that it had cheese tortellini, canned salmon, and Italian dressing….and some sort of vegetable. 😉
I often wonder if anyone is watching me as I walk around the grocery store, around and around in circles creating recipes in my cart as I go, lol On my third trip to the produce section, I decided to go with broccoli and tomatoes. I think the original was just broccoli, but I thought the added color would be nice…..
This is the PERFECT summer meal…no oven required!! It’s light, but still filling and super simple to prepare.
How to make Tortellini Salmon Salad:
While the tortellini is cooking {about 7 minutes, check your package}, drain your canned salmon and dump it out onto a paper towel…..
Talk about memories!!! I remember my parents deboning canned salmon on Sunday morning for Lox and Bagels, lol Okay, so you are going to go through the salmon with your fingers and pick out all of the bones…there are little tiny ones like the upper right arrrow….there are longer skinny bones in the center….and the circles on the left are the spine. If there is any skin or excess fat, go ahead and remove that as well. 🙂
Place broccoli, tomatoes, and tortellini in a large bowl…..
Drizzle with Italian dressing, and stir to combine…..
Add the salmon and Parmesan cheese, gently toss to combine…..
Chill salad for at least 30 minutes before serving…..
And the verdict is….it takes exactly the way I remembered it!! I know that I made this at least once while the kids were growing up, but I’m pretty sure that neither one will remember it…at all. 😉
Notes:
- Thirty minutes is the minimum, you can chill this salad overnight if needed.
- You can make your own Italian Dressing, or buy your favorite at the store.
- My can of salmon was actually 7 1/2 ounces, but it looked bigger than previous cans….it’s not that important, just grab a can.
- I left my broccoli raw 1) because I was being lazy 2) I like the crunch of the broccoli with the squishy tortellini. If you kids don’t like raw broccoli, lightly cooked will work as well.
- If your family won’t eat broccoli, I would substitute thinly sliced zucchini cut into half moons.
I have been avoiding turning on my oven for over a month now, or maybe it’s longer than that, due to the extreme heat. Well now we have humidity to go along with the heat…YAY!! <insert sarcasm> I am working on a crazy idea to make cookies without baking them…so fingers crossed!
Enjoy!!
Tortellini Salmon Salad
Ingredients
- 9 ounce package four cheese tortellini cooked and drained
- 6 ounce can wild-caught sockeye salmon drained and deboned
- 1 1/2 cups fresh broccoli florets
- 1 1/2 cups grape tomatoes cut in half
- 1/2 cup Italian dressing
- 1/4 cup grated Parmesan cheese
Instructions
- Place broccoli, tomatoes, and tortellini in a large bowl.
- Drizzle with Italian dressing, and stir to combine.
- Add the salmon and Parmesan cheese, gently toss to combine.
- Chill salad for at least 30 minutes before serving.
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