A mayonnaise base is typically used in pasta salads, which I felt was too heavy for a salmon pasta salad. I used a sort of vinaigrette with just a sprinkle of freshly grated Parmesan cheese for a little extra pleasure. You can use any leftover salmon in this dish.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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)
Instructions
- 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.
- 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.
- If you do not have lemon-infused olive oil, plain olive oil may be used.
Nutrition Facts
| Calories | 368 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 2 g |
| Sodium | 139 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This is SO GOOD!! I don’t like salmon, so I substituted canned albacore tuna, and was in heaven!! This is a family favorite!
It seemed to be missing something so we came up with sun-dried tomatoes. I also added extra lemon infused olive oil.
Great recipe. I made it for two. Needed a bit more lemon infused olive oil.