Ingredients
12 oz (340g) whole wheat or egg pasta
1/2 cup plain Greek yogurt (2%)
1/4 cup mayonnaise
1 tbsp fresh lemon juice
1 tbsp finely chopped fresh dill
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
4 oz (120g) smoked salmon, flaked
1/2 cup diced cucumber
1/4 cup diced red onion
1 tbsp capers, rinsed
1 tbsp sunflower seeds or pumpkin seeds (optional)
1 tbsp chopped parsley (optional garnish)
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large bowl, whisk Greek yogurt, mayonnaise, lemon juice, fresh dill, Dijon mustard, salt, and pepper to create the dressing.
Add cooked pasta to the bowl and gently toss to coat with dressing.
Fold in smoked salmon, cucumber, red onion, capers, and seeds (if using). Be gentle to avoid breaking the salmon.
Chill for at least 30 minutes before serving to allow flavors to meld. Garnish with chopped parsley if desired.
Notes
Smoked salmon can be substituted with canned tuna or chickpeas for a vegetarian version. Toast seeds in a dry skillet for extra crunch.
Store in an airtight container in the fridge for up to 24 hours.
For added texture, sprinkle toasted panko breadcrumbs or crushed pretzels before serving.
- Prep Time: 20
- Cook Time: 12
- Category: High Protein Breakfasts
- Method: Cold Tossing
- Cuisine: Fusion American
- Diet: Dairy-Friendly
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg