Ingredients
12 oz pasta (penne or short pasta)
1 lb (450g) cooked salmon, flaked
1/2 cup plain Greek yogurt
1/4 cup mayonnaise (optional for extra creaminess)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
1 small red onion, finely chopped
1/2 English cucumber, diced
1 tablespoon capers, drained
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon honey or maple syrup (optional)
2 tablespoons olive oil
1/4 cup cherry tomatoes, halved
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside to cool.
In a large mixing bowl, whisk together Greek yogurt, mayonnaise (if using), Dijon mustard, lemon juice, fresh dill, red onion, capers, salt, and pepper. Stir in honey or maple syrup if desired./Add cooked and cooled pasta, flaked salmon, diced cucumber, and halved cherry tomatoes to the dressing. Gently toss until everything is well coated.
Taste and adjust seasoning as needed.
Chill for at least 15 minutes before serving to let the flavors meld.
Notes
For best flavor, prepare the dressing ahead of time.
Swap cherry tomatoes for chopped bell peppers or avocado for a different texture.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20
- Cook Time: 15
- Category: High Protein Snacks
- Method: Boiling/Tossing
- Cuisine: American
- Diet: Pescetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg