Description
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.
Ingredients
- ½ (16 ounce) package large shell pasta
- 1 tablespoon lemon-infused olive oil
- 1 tablespoon finely minced shallot
- 2 teaspoons lemon juice
- 2 teaspoons capers
- 1 ½ teaspoons chopped fresh dill
- 1 lemon, zested
- 1 teaspoon minced garlic
- salt and ground black pepper to taste
- ½ pound cooked salmon fillet, flaked
- 1 tablespoon freshly grated Parmesan cheese, or to taste (Optional)
Instructions
- 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.
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 55 mins
Servings: 4