This Lomi Macaroni Salad is
a mainland version of a popular
Hawaiian salmon and vegetable salad.
Smoked salmon replaces the more
traditional salt-cured salmon for ease
and flavor, while pasta makes it more
substantial. Jalapeño, cilantro, and
fresh lime juice brighten and add
dimension to the dish. But make this
a day ahead, it gets better with age.
Makes
8 servings (8 cups)
Total Time
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Ingredients
FOR THE SALAD, COOK:
STIR IN:
FOR THE VINAIGRETTE, WHISK:
Test Kitchen Approved
Hand-Tossed Salad
“Lomi” means to massage, so
do as the Hawaiians and toss
this salad with your hands!
Instructions
For the salad, cook macaroni in
a large pot of boiling salted water
according to package directions;
drain, rinse with cold water, and
drain again. Transfer to a bowl.
Stir in tomatoes, salmon, onion,
cilantro, and jalapeño.
For the vinaigrette, whisk
together vinegar, vegetable
oil, lime juice, and sesame oil;
season with salt and pepper.
Toss salad with vinaigrette.
Add nuts just before serving.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 356
% Daily Value*
Total Fat 26g 40%
Saturated Fat 3g 15%
Cholesterol 4mg 1%
Sodium 163mg 6%
% Daily Value*
Carbs 26g 8%
Fiber 3g 12%
Protein 8g
*Percent Daily Values are based on a 2,000 calorie diet.
