Recipes|Featured Main
Lemony Salmon and Pasta Salad
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT20M10 Minutes
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Yield:4 servings
Ingredients
- 12 ounces pasta such as spirals, shells or bowties
- 12 ounces cooked salmon, chilled and flaked into bite-sized pieces
- 1 (3.5 ounce) jar capers, drained (about 1/3 cup)
- 1 cup diced red onion (or to taste)
- 3 tablespoons chopped fresh dill
- Dressing:
- ¾ cup extra-virgin olive oil
- ½ cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 teaspoons sugar
- Salt and pepper to taste
- 340.19g pasta such as spirals, shells or bowties
- 340.19g cooked salmon, chilled and flaked into bite-sized pieces
- 1 (3.5 ounce) jar capers, drained (about 1/3 cup)
- 236.59ml diced red onion (or to taste)
- 38.34g chopped fresh dill
- Dressing:
- 177.44ml extra-virgin olive oil
- 118.29ml fresh lemon juice
- 25.56g Dijon mustard
- 8.52g sugar
- Salt and pepper to taste
A light, bright and hearty summer pasta salad, this is a fun and tasty way to use up any leftover salmon you may have!
Preparation
STEP 1
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.
STEP 2
Whisk together dressing ingredients and drizzle over salad. Toss gently to coat. Season to taste with salt and pepper.