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.

• 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 ½ teaspoons chopped fresh dill
• 1 tablespoon lemon-infused olive oil
• 1 tablespoon freshly grated Parmesan cheese, or to taste (Optional)
• ½ (16 ounce) package large shell pasta
• 1 tablespoon finely minced shallot
• ½ 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.