Ingredients

• ½ , 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. 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. 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. 3 Add salmon mixture to pasta; toss to combine. Refrigerate before serving, at least 30 minutes. Top with freshly grated Parmesan cheese.

Nutrition per serving