Lemony Dill Salmon Pasta Salad recipe

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Ingredients

½ (16 ounce) package large shell pasta
1 tablespoon lemon-infused olive oil
1 tablespoon finely minced shallot
2 teaspoons lemon juice
2 teaspoons capers
1 ½ teaspoons chopped fresh dill
1 lemon, zested
1 teaspoon minced garlic
salt and ground black pepper to taste
½ pound cooked salmon fillet, flaked
1 tablespoon freshly grated Parmesan cheese, or to taste

Nutrition Info

367.6 calories
carbohydrate: 43.7 g
cholesterol: 36.9 mg
fat: 11.6 g
fiber: 2.1 g
protein: 20.6 g
saturatedFat: 2.3 g
servingSize: -
sodium: 139.2 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.

  2. Combine oil, shallots, lemon juice, capers, dill, lemon zest, garlic, salt, and pepper in a large bowl. Stir to combine. Add in the flaked salmon. Mix to incorporate.

  3. Drain cooked pasta and add to the salmon mixture. Toss to combine. Refrigerate before serving, at least 30 minutes. Top with freshly grated Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

Most pasta salads have a mayonnaise base, which I thought was too heavy for a salmon pasta salad. I swapped in a vinaigrette of sorts, with just a dusting of freshly grated Parmesan cheese for a touch of indulgence. It's the perfect way to use any leftover salmon.

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