- Dilled Salmon Pasta Salad
Dilled Salmon Pasta Salad
Our Dilled Salmon Pasta Salad is the perfect addition to your next summer picnic or potluck!
Dilled Salmon Pasta Salad
Prep Time: 15 minutes | Cook Time: 13 minutes | Total Time: 28 minutes
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Ingredients
- 12 ounces Vital Choice wild salmon, cooked for about 8 minutes and flaked, or two 7.5 ounce cans Vital Choice skinless-boneless sockeye salmon
- 8 ounces white or whole wheat pasta (any shape; we recommend fusilli, fafalle or gemelli)
- 1/2 pound fresh asparagus (or julienned zucchini)
- 4 tablespoons Vital Choice organic extra virgin olive
- 2 tablespoons lemon juice
- 1 teaspoon white wine vinegar
- 2 tablespoons chopped fresh dill
- 1 teaspoon grated lemon peel
- 1 small red onion, diced
- 4 tablespoons grated Parmesan cheese
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Trim asparagus and cut into 1-inch pieces.
- Bring a pot of salted water to a boil, add asparagus (or julienned zucchini) and cook 2 to 3 minutes; drain and refresh in cold water.
- Make the dressing: Beat oil, lemon juice and vinegar together in a small bowl. Stir in dill and lemon peel. Season to taste with salt and pepper.
- Toss the pasta with the onion and dressing. Add the asparagus (or zucchini) pieces and flaked salmon; toss lightly.
- Transfer to serving dish and sprinkle with Parmesan cheese and garnish with sprigs of dill, if desired.
Serves: Serves 4