Description
A refreshing pasta salad featuring cavatappi, salmon, and a tangy dressing.
Ingredients
Scale
- 8 oz cavatappi pasta (cooked, drained in cold water)
- 12 oz salmon (steamed, baked or pan fried)
- 1 cup cucumber (sliced, halved)
- 1 cup cherry tomatoes (sliced, halved)
- 1/2 cup peas
- 1/4 cup fresh dill
- 1/2 tbsp olive oil
- to taste salt and pepper
- 1/3 cup olive oil
- 1/4 cup Greek yogurt
- 1 tsp country mustard
- 1/2 slice orange (juice)
- 1/2 slice lemon (juice)
- 1/2 slice lime (juice)
- 1 tbsp fresh dill
- to taste salt and pepper
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water to cool completely.
- Season salmon with olive oil, salt and pepper and bake at 400F degrees for 20 minutes. Salmon should be light and soft, not crusty and overcooked.
- In a small bowl, whisk together Greek yogurt, olive oil, mustard, citrus juices, dill, salt, and pepper until smooth.
- In a large bowl, combine cooked pasta, salmon, tomatoes, cucumber, peas, and dill. Pour dressing over the salad and gently toss until everything is well coated. Taste and adjust seasoning if needed.
- Chill for 20–30 minutes before serving for best flavor.
Notes
- This salad can be served cold or at room temperature.
- Make sure the salmon is properly cooked but not overdone.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: Baking, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg