Salmon Pasta Salad

This refreshing salmon pasta salad is perfect for warm weather gatherings or a quick weeknight dinner. With a medley of flavors and textures, it boasts succulent salmon, crunchy veggies, and tangy feta, all tied together with a zesty dressing.

It’s a light, satisfying, and utterly delicious meal that’s sure to please!

Ingredients

• 8 oz (225g) pasta of your choice (bow tie or penne work well)
• 1 lb (450g) salmon fillet, skin removed and cut into 1-inch (2.5 cm) pieces
• 1 cup (250g) cherry tomatoes, halved
• 1 cup (250g) cucumber, sliced
• 1 cup (250g) Kalamata olives, pitted
• 1 cup (250g) crumbled feta cheese
• 1/4 cup (60g) chopped fresh parsley
• 1/4 cup (60g) chopped fresh dill
• 2 tbsp (30g) olive oil
• 2 tbsp (30g) white wine vinegar
• 1 tsp (5g) Dijon mustard
• Salt and pepper to taste

Instructions

Cook the pasta according to package instructions until al dente, then drain and set aside to cool. In a large bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper to make the dressing.

Add the cooked pasta to the bowl with the dressing and toss to combine, ensuring the pasta is well coated.

In a separate bowl, combine the salmon pieces, cherry tomatoes, cucumber, olives, feta cheese, parsley, and dill. Add the salmon mixture to the pasta and toss gently to combine, being careful not to break up the salmon pieces.

Taste and adjust the seasoning as needed, then cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve chilled, garnished with additional parsley and dill if desired.

Notes

Before making this recipe, make sure to have all your ingredients ready and within reach, as the prep work goes quickly.

For the salmon, you can use fresh or frozen, just thaw it first if it’s frozen.

When choosing your pasta, keep in mind that bow tie or penne work well, but you can always experiment with other shapes.

Don’t overcook the pasta – al dente is key.

The dressing ingredients can be adjusted to taste, so don’t be afraid to add more vinegar or olive oil if needed.

If using fresh herbs, add them just before serving for the best flavor.

When combining the salmon mixture with the pasta, be gentle so you don’t break up those delicate salmon pieces.

For the best results, refrigerate the salad for at least 30 minutes to allow all those flavors to meld together beautifully.

You can serve this dish as a light lunch or as a side for a summer dinner.

Since the recipe makes 8 servings, it’s perfect for a gathering or a large family dinner.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 4g
• Cholesterol: 60mg
• Sodium: 350mg
• Total Carbohydrates: 26g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 35g