Mediterranean Salmon Pasta Salad

This quick and easy pasta salad features mezze penne pasta, tomatoes, cucumbers, shallot, salmon, and a lemon-pepper-dill vinaigrette. You can use leftover salmon if you like, but those new handy pouches of salmon are great to have on hand in the pantry for salads like this!

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 376 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon white wine vinegar
• 1 cup halved cherry tomatoes
• ¼ teaspoon dried dill weed
• ½ teaspoon Dijon mustard
• 2 tablespoons minced shallot
• 1 tablespoon freshly squeezed lemon juice
• ¼ cup extra-virgin olive oil
• 1 teaspoon lemon-pepper seasoning
• 1 cup sliced and quartered cucumber
• ½ (16 ounce) package mezze (short) penne pasta
• 1 (2.6 ounce) pouch wild-caught pink salmon

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse in cold water, drain well, and place in a serving bowl.

Step 2

Top pasta with cucumber, tomatoes, and shallot. Break up salmon and sprinkle on top.

Step 3

Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl for the vinaigrette. Drizzle over the salad and toss gently to combine.