Most pasta salads have a mayonnaise base, which I thought was too heavy for a salmon pasta salad. For this recipe, I swapped in a vinaigrette of sorts, with just a dusting of freshly grated Parmesan cheese for a touch of indulgence. This lemony dill salmon pasta salad is the perfect way to use any leftover salmon
Ingredients
- 0.5 packages large shell pasta , 16 ounce
- 1 tablespoon lemon-infused olive oil
- 1 tablespoon finely minced shallot
- 2 teaspoons capers
- 1 lemon , zested
- 2 teaspoons lemon juice
- 1.5 teaspoons chopped fresh dill
- 1 teaspoon minced garlic
- salt and ground black pepper to taste
- 8 ounces cooked salmon fillet , flaked
- 1 tablespoon freshly grated Parmesan cheese , Optional
Instructions
-
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. Drain; transfer to a large bowl.
-
2
Whisk oil, shallot, capers, lemon zest, lemon juice, dill, garlic, salt, and black pepper together in a large bowl until combined. Add flaked salmon; stir to combine.
-
3
Add salmon mixture to pasta; toss to combine. Refrigerate before serving, at least 30 minutes. Top with freshly grated Parmesan cheese.
Nutrition Facts
Per serving
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