Salmon Pasta Salad
This salmon pasta salad is quick and easy, with salmon bringing flavor and a tangy lemon vinaigrette adding a zesty finish.
Servings: 6 servings
Ingredients
For the Salad:
- 12 ounces dry pasta I used spelt pasta
- 12 ounces cooked salmon chilled and flaked
- ½ cup capers drained
- ½ red onion diced
- ¼ cup fresh chopped chives
- 4 tablespoons chopped fresh dill
For the Lemon Vinaigrette:
- ½ cup olive oil
- ⅓ cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoons honey
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Cook pasta according to package directions, rinse in cold water to cool, drain well.
- Transfer to a large salad bowl and add salmon, capers, red onion, chives and dill.
- In a small dish whisk together the olive oil, lemon juice, mustard, honey, salt and pepper. Pour dressing over the salad and toss gently to coat. Garnish with chopped chives or scallion tops over and serve. Alternately, scoop into individual dishes add garnish and serve.
Notes
If prepping pasta ahead: Toss it with a tablespoon of oil before refrigerating to keep it from clumping. Let it come to room temp before mixing in the other ingredients.
Serving Temperature: Best served chilled or at cool room temperature.
Make Ahead? This recipe can be made up to 1 day in advance; refrigerate and toss again before serving.
Storage: Store in an airtight container in the fridge for up to 3 days
Nutrition
Serving: 1 serving | Calories: 439kcal | Carbohydrates: 34g | Protein: 19g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 20g | Cholesterol: 36mg | Sodium: 620mg | Fiber: 4g | Sugar: 4g
