Lemony Dill Salmon Pasta Salad

This light pasta salad with leftover cooked salmon, lemon, and dill is made with a lemony vinaigrette instead of mayonnaise.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 368 Calories

Ingredients

• 2 teaspoons lemon juice
• 1 teaspoon minced garlic
• salt and ground black pepper to taste
• 2 teaspoons capers
• 1 lemon, zested
• 1 tablespoon freshly grated Parmesan cheese, or to taste
• 1 tablespoon lemon-infused olive oil
• 1 tablespoon finely minced shallot
• 1.5 teaspoons chopped fresh dill
• 0.5 (16 ounce) package large shell pasta
• 0.5 pound cooked salmon fillet, flaked

Recipe Instructions

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.