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Summer Salmon Pasta Salad

Summer Salmon Pasta Salad: A Refreshing Protein Powerhouse

Enjoy this Summer Salmon Pasta Salad, a refreshing protein powerhouse perfect for warm days.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 ounces Chickpea Pasta Gluten-free, protein-rich base
  • 1 tablespoon Fresh Dill Chopped, dried dill can be used
  • 1 cup Red Onion Diced, substitute green onions for milder taste
  • 1 can Canned Salmon Rich in omega-3s
  • 1 cup Frozen Peas Fresh peas are a great alternative
For the Dressing
  • 1 cup Unsweetened Plain Coconut Yogurt Can use Greek yogurt or vegan mayo
  • 2 tablespoons Lemon Juice Freshly squeezed, lime juice works too
  • 2 cloves Garlic Minced for flavor depth
  • 1 teaspoon Sea Salt Adjust to taste
  • 1 teaspoon Black Pepper Adjust to taste

Equipment

  • Large Pot
  • Mixing Bowl
  • Colander

Method
 

Step-by-Step Instructions
  1. Cook the pasta in a large pot of salted boiling water for 7–10 minutes. In the last minute, add the frozen peas. Drain and reserve in a colander.
  2. In a mixing bowl, combine coconut yogurt, lemon juice, and minced garlic. Season with salt and pepper. Whisk until smooth.
  3. Rinse the drained pasta and peas under cold water until cool. Ensure well-drained.
  4. In the bowl with dressing, add pasta, peas, salmon, onion, and dill. Gently fold together.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 500mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Rinse pasta and peas well after cooking for freshness. Adjust seasoning as needed. For vegan option, omit salmon and add extra vegetables or chickpeas.

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