Mediterranean Salmon Pasta Salad
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
- 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
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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.
- Make vinaigrette: Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl until well combined.
- Drizzle vinaigrette over the salad and toss gently to combine.
Source
Original recipe: View Original