Description
A simple pasta salad recipe, with canned salmon, dill, and fresh veggies.
Ingredients
Scale
For the pasta salad:
- 225g pasta, uncooked
- 2 cans (170g each) salmon*, drained
- 1 cup green peas
- 1 cup bell pepper, chopped
- 2 cups cucumber, chopped
- 1/4 cup sunflower seeds
For the creamy dill dressing:
- 1/4 cup plain yogurt
- 1/4 cup mayonnaise
- 2 tbsp fresh dill OR 2 tsp dried dill (1 tbsp fresh dill = 1 tsp dried dill)
- 2 tsp lemon juice
- 3/4 tsp fine salt
- 1/4 tsp finely ground pepper
Instructions
- Cook & drain the pasta according to package instructions (undercooked pasta is better than overcooked here – I cook mine for 7-8 minutes).
- Make the creamy dill dressing: In a small bowl or jar, mix together the plain yogurt, mayonnaise, dill, lemon juice, salt, and pepper until combined.
- Prep & chop the vegetables and drain the canned salmon.
- In a large bowl, mix together the cooked pasta, drained canned salmon, peas, chopped bell pepper, chopped cucumber, sunflower seeds, and creamy dill dressing.
- Cover the mixture and place in the fridge for an hour or two to chill & so the flavours can meld together.
- Serve & enjoy as a meal or as a side dish. Store any leftovers in a well-sealed container in the fridge for 3-4 days.
Notes
*Canned tuna also works well in this recipe!
Make it Vegan: Omit the salmon, or replace with chickpeas or lentils. Use plant-based yogurt & mayonnaise alternatives (although keep in mind this may change the taste & consistency of the dressing – I cannot vouch for the results!).
Make it Gluten Free: Use gluten free pasta.
Make it Egg Free: Use a plant-based mayonnaise alternative to replace the mayonnaise (I don’t recommend replacing the mayo with more yogurt, as it makes it fairly tart – but if you’re in to that, by all means go ahead!).
Keywords: creamy salmon dill pasta salad
