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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Cook's Note:

If you do not have lemon-infused olive oil, plain olive oil may be used.

Nutrition Facts

367.6 calories; 20.6 g protein; 43.7 g carbohydrates; 36.9 mg cholesterol; 139.2 mg sodium. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
06/25/2020
Great recipe. I made it for two. Needed a bit more lemon infused olive oil. Read More

Most helpful critical review

Rating: 3 stars
06/28/2020
It seemed to be missing something so we came up with sun-dried tomatoes. I also added extra lemon infused olive oil. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/24/2020
Great recipe. I made it for two. Needed a bit more lemon infused olive oil. Read More
Rating: 3 stars
06/28/2020
It seemed to be missing something so we came up with sun-dried tomatoes. I also added extra lemon infused olive oil. Read More