The flavor of salmon and bacon go incredibly well together in this pasta salad. This recipe was developed by Kathy Casey Food Studios for Seatech Corporation.
Makes 10 Cups (4 lbs.)
1/2 cup mayonnaise
3/4 cup sour cream
3 Tbsp. white wine vinegar
1 1/2 tsp. Tobasco
1 1/2 Tbsp. sugar
1/2 tsp. white pepper
1 tsp granulated garlic
2 tsp. kosher salt
1 1/2 lbs. (6 cups) green peas, thawed & drained well
1 cup diced water chestnuts
1 cup crisp cooked bacon, chopped
12 oz. wt Ocean Kitchen Cooked Salmon
Bring a large pot of water to a full boil. Stir in orzo and cook until tender. Drain and rinse with cold water.
Meanwhile in a large bowl whisk together the mayonnaise, sour cream, vinegar, Tobasco, sugar, pepper, garlic and salt until smooth.
stir in the well drained orzo, peas, water chesnuts, bacon and onion. Gently fold in the salmon. Refrigerate
Add fresh basil to the salad for an added layer of flavor.
Try folding in shredded cheddar.
Substitute half of the peas with blanched brocoli florets.