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No-fuss salmon, vegetable and macaroni toss

Written by Catherine Saxelby on Tuesday, 11 August 2009.
Tagged: dinner, easy, fish, pasta, vegetables

  • Ready In: 28 minutes
  • Prep Time: 10 minutes
  • Cooking Time: 18 minutes
  • Serves: 4
No-fuss salmon, vegetable and macaroni toss


I love this quick yet healthy pasta dinner. Use up whatever vegetables you have hanging around in the fridge and you'll have a family-friendly meal ready in under 30 minutes. Not bad!


  • 250 g elbows, spirals or other small macaroni (half a 500 g pack)
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 2 cups diced or sliced fresh vegetables (see note)
  • 3 tomatoes, peeled, chopped or 1 cup tomato pasta sauce
  • 400 g can pink or red salmon, drained
  • 100 g (about 1 cup or 2 handfuls) baby spinach leaves

Nutrition per serve

1887 Kilojoules (451 Calories), 10 g fat (including 2 g saturated fat), 67 g carbohydrate (including 4 g sugars), 7 g fibre and 255 mg sodium. Read our nutrition rating system.


1. Add macaroni to a large saucepan of boiling water. Stir well to prevent sticking. Boil for 8-10 minutes or until just tender.

2. Drain well and turn into a large serving bowl. Keep warm while preparing sauce.

3. Meanwhile, heat oil in saucepan and saute onion, garlic and vegetables for 3-4 minutes.

4. Add tomatoes (plus a little water if necessary) or pasta sauce, cover and cook over gentle heat for another 3 minutes, stirring once or twice.

5. Drain and flake salmon and add to sauce with spinach leaves. Stir sauce through macaroni and toss to combine. Serve immediately.



  • Any combination of diced vegetables can be added depending on what you have on hand. Zucchini, mushrooms, celery, snow peas, green beans, peas or corn kernels work well. I often use 1 zucchini, 1 corn cob trimmed, a handful of green beans, 8 button mushrooms and the baby spinach leaves.
  • If you don't want so much pasta, cook only half the quantity ie 125 g. Make up the recipe as outlined, then toss through the vegetables and serve.