Lemony Salmon and Pasta Salad

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  • 12 ounces dried pasta such as spirals, shells or bow-ties
  • 8-12 ounces cooked salmon, chilled and flaked into bite-sized pieces
  • 1 (3.5 ounce) jar capers, drained (about 1/3 cup)
  • 3/4-1 cup diced red onion (or to taste)
  • 3 tablespoons chopped fresh dill
  • Dressing:
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 2 teaspoons sugar
  • Salt and pepper to taste


Cook pasta according to package directions; rinse to cool the pasta and drain well. Transfer to a large bowl with salmon, capers, red onion and dill.

Whisk together dressing ingredients and drizzle over salad. Toss gently to coat. Season to taste with salt and pepper.

This is a great way to use leftover salmon.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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One Response to "Lemony Salmon and Pasta Salad"

  1. Teena N says:

    added lots of veggies to this recipe and hubby says it is a keeper two thumbs up

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