Description
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!
Ingredients
- ½ (16 ounce) package mezze (short) penne pasta
- 1 cup sliced and quartered cucumber
- 1 cup halved cherry tomatoes
- 2 tablespoons minced shallot
- 1 (2.6 ounce) pouch wild-caught pink salmon (such as Chicken of the Sea®)
- ¼ cup extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon-pepper seasoning
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon dried dill weed
Instructions
- 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.
- Top pasta with cucumber
- tomatoes
- and shallot. Break up salmon and sprinkle on top.
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4