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- 1 cup spiral cooked small pasta shapes
- 210 g canned pink salmon
- 1 small grated carrot
- 1 tender onion finely chopped
- 1/4 cup mayonnaise
- 1/3 cup cream
- 1/2 red bell pepper, finely chopped
- 2 tablespoons of chopped parsley
Cook pasta according to package directions, drain.
Preheat the oven to 180C.
Salmon puree in a bowl with a fork.
Add pasta and remaining ingredients, mix well.
Place the mixture in 4 small ovenproof pots.
Bake until heated through, about 15 minutes.