Salmon pasta salad with sugar snaps and dill
Salmon and fresh dill are truly best buddies and their perfect relationship shines in this pasta dish ready in under 30 minutes. Sugar snap peas are an ideal complement with their sweet crunch. Remove the strings by pinching each pod at the plant end and gently pulling. A fibrous thread should reveal itself and be easily removed. Super colourful and packed with protein and vitamin-rich veggies, this dish makes a gorgeous main dish for a ladies brunch as well as a tasty dinner or lunch. Using poached salmon is ideal, but you can also use water-packed canned salmon in a pinch.
Uncooked whole wheat pasta
4 oz, rotini variety
Uncooked sugar snap peas
1 cup(s), strings removed
1 pound(s), poached, skinless
Plain fat free Greek yogurt
2 tbsp(s), chopped, plus more for garnish
1 tsp(s), grated
Fresh lemon juice
1 cup(s), halved
2 medium, thinly sliced
1 item(s), cut into 4 wedges
- Cook pasta according to package directions, adding sugar snap peas during last minute of cooking; drain in colander. Cool under cold running water; drain again.
- Place salmon in large bowl. Flake with fork and pick out and discard any large pieces of bone or skin. Set aside.
- Whisk together yogurt, mayonnaise, dill, lemon zest and juice, salt, and pepper in large bowl. Add pasta, sugar snap peas, tomatoes, and scallions; toss to combine. Stir salmon gently into pasta mixture. Divide among 4 plates. Garnish with more dill and serve with lemon wedges.
- Serving size: generous 1 1/2 cups
Note from Chef Eric: I sometimes poach a large piece of salmon at the beginning of the week and use it as a go-to protein in tons of dishes like this. Toss pea tendrils into this salad to freshen it up even more.