Cold Mediterranean Salmon Pasta Salad Recipe
This Cold Mediterranean Salmon Pasta Salad Recipe is a delicious blend of fresh veggies, tender pasta, and fresh salmon, all tossed in a tangy lemon vinaigrette. Perfect for a hot summer day, I love this for a light dinner or a backyard barbecue.
Ingredients
- 16 oz pasta (short pasta, like penne)
- 2 cup cherry tomatoes halved
- 1 medium English cucumber sliced and quartered
- ½ small red onion thinly sliced
- ½ red bell pepper chopped
- 3 cups cooked salmon cut into bite-sixzed pieces
- ½ cup olive oil
- ⅓ cup fresh lemon juice
- 2 tablespoon white wine vinegar
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 garlic clove minced
- ½ cup feta cheese crumbled
Instructions
- Cook the pasta according to the package instructions. Cool until room temperature (you can place it in the fridge for 30 minutes if you need it in a hurry.)
- While your pasta is chilling, make the vinaigrette. Mix the olive oil, lemon juice, white wine vinegar, honey, salt, pepper, and minced garlic clove in a small bowl. Whisk well.
- Add the cherry tomatoes, cucumber, red onion, and red bell pepper to the pasta.
- Pour the vinaigrette over the pasta and veggie mixture and toss to mix.
- Add the cooked salmon chunks and feta cheese, and gently toss to incorporate.
Notes
- Leftover salmon or caned salmon both work great for this recipe.
- Store any leftovers in an airtight container for up to 3 days in the refrigerator.
Nutrition
Calories: 450kcalCarbohydrates: 48gProtein: 20gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 36mgSodium: 212mgPotassium: 559mgFiber: 3gSugar: 5gVitamin A: 515IUVitamin C: 24mgCalcium: 78mgIron: 2mg
Tried this recipe?Let me know how it was!