Name: Lemony Pasta Salad With Summer Veggies and Hot Smoked Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 to 6 servings
Ingredients: 2 (8 oz.) portions Hot Smoked Sockeye Salmon, flaked; ½ pound (500 grams) bow tie pasta (half of a typical box); ½ English cucumber, finely diced; 1 pint cherry tomatoes, finely diced; ½ small red onion, finely diced; 4 tablespoons capers, roughly chopped; 1 small bunch dill, finely chopped; ½ cup extra-virgin olive oil; Juice from 1 ½ lemons; Zest from ½ lemon; 1 teaspoon honey

A Light Pasta Salad for a Hot Day

Nothing is better than an (almost) no-cook, salmon pasta salad for a light meal or simple barbeque side during the summer. Fresh, crunchy and in-season summer vegetables create a balanced bowl and contrast perfectly with the tangy lemon dressing and star of the salad: Hot Smoked Sockeye Salmon.

Hot Smoked Sockeye Salmon adds a smoky, slightly salty, robust flavor and a boost of satisfying protein that make this salad ideal for an easy dinner or meal prepped lunch. Capers and dill, traditionally smoked salmon pairings, brighten the dish and leave you wanting another bite. Feel free to swap in any pasta shape you have on hand or use a legume-based pasta for even more protein in every bite.

Print Recipe

Lemony Pasta Salad With Summer Veggies and Hot Smoked Salmon

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

15 minutes

Total time

25 minutes

Yield

4 to 6 servings

Ingredients

2 (8 oz.) portions Hot Smoked Sockeye Salmon, flaked
½ pound (500 grams) bow tie pasta (half of a typical box)
½ English cucumber, finely diced
1 pint cherry tomatoes, finely diced
½ small red onion, finely diced
4 tablespoons capers, roughly chopped
1 small bunch dill, finely chopped
½ cup extra-virgin olive oil
Juice from 1 ½ lemons
Zest from ½ lemon
1 teaspoon honey

Instructions

1. Cook pasta according to directions. Meanwhile, you can prepare the vegetables for the pasta salad.

2. Meanwhile, add cucumber, tomato, onion, and capers to a large mixing bowl and set aside.

3. Prepare the salad dressing. Combine lemon juice, zest, olive oil, ½ teaspoon salt, ½ teaspoon pepper and honey in a small bowl or jar with a tight fitting lid. Mix or shake well until combined.

4. When the pasta is finished cooking, drain and rinse with cold water until no longer hot. Add to the bowl with the vegetables and gently stir to combine. Fold in flaked salmon, dill, and ⅔ of the prepared dressing. Taste and adjust for seasoning/dressing as desired. Note that the pasta will absorb some dressing as it sits, so you may like to reserve some to mix in just prior to serving. Keep leftovers in the refrigerator in an airtight container for up to 3 days.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Lemony Pasta Salad With Summer Veggies and Hot Smoked Salmon

A Light Pasta Salad for a Hot Day

Lemony Pasta Salad With Summer Veggies and Hot Smoked Salmon

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