Lemony Dill Salmon Pasta Salad

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.

INGRIDIENT

½ (16 ounce) package large shell pasta

1 tablespoon lemon-infused olive oil

1 tablespoon finely minced shallot

2 teaspoons lemon juice

2 teaspoons capers

1 ½ teaspoons chopped fresh dill

1 lemon, zested

1 teaspoon minced garlic

salt and ground black pepper to taste

½ pound cooked salmon fillet, flaked

1 tablespoon freshly grated Parmesan cheese, or to taste (Optional)

DIRECTION

Step: 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.

Step: 2

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.

Step: 3

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.

NUTRITION FACT

Per Serving: 368 calories; protein 20.6g; carbohydrates 43.7g; fat 11.6g; cholesterol 36.9mg; sodium 139.2mg.

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