Salmon Pasta Salad
A refreshing and protein-packed pasta salad featuring salmon, fresh vegetables, and a zesty dressing, perfect for summer meals.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- Whisk
Ingredients
- 1 package spiral pasta (8 ounces, cooked and drained)
- 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) pink salmon, drained, bones and skin removed
- 1 1/2 cups cherry tomatoes (quartered)
- 1 medium cucumber (quartered and sliced)
- 1 small red onion (sliced)
- 1/2 cup canola oil
- 1/3 cup fresh lemon or lime juice
- 1 1/2 tsp. dill weed
- 1 clove garlic (minced)
- 3/4 tsp. salt
- 1/4 tsp. pepper
Instructions
- Cook the spiral pasta in a large pot of boiling water according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
- If using canned salmon, drain it completely. If using fresh salmon, cook it by baking, grilling, or sautéing until fully cooked, then allow it to cool before flaking into bite-sized pieces.
- Prepare the vegetables: quarter the cherry tomatoes, quarter and slice the cucumber, and thinly slice the red onion.
- In a large mixing bowl, combine the cooled pasta, salmon, cherry tomatoes, cucumber, and red onion. Stir gently to mix.
- In a separate bowl, whisk together the canola oil, lemon or lime juice, dill weed, minced garlic, salt, and pepper.
- Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a good toss and serve as a light meal or side dish.
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Notes
This salad can be stored in an airtight container in the refrigerator for up to 3-4 days.