This quick and easy pasta salad features mezze penne pasta, tomatoes, cucumbers, shallot, salmon, and a lemon-pepper-dill vinaigrette. You can use leftover salmon if you like, but those new handy pouches of salmon are great to have on hand in the pantry for salads like this!
Ingredients
- mezze (short) penne pasta: 0.5 pack (16 ounce pack)
- and quartered cucumber: 1 cup (sliced)
- cherry tomatoes: 1 cup (halved)
- shallot: 2 Tbsp (minced)
- pouch wild-caught pink salmon: 1 piece (2.6 ounce)
- extra-virgin olive oil: 0.25 cup
- white wine vinegar: 1 Tbsp
- lemon juice: 1 Tbsp (freshly squeezed)
- lemon-pepper seasoning: 1 tsp
- Dijon mustard: 0.5 tsp
- salt: 0.5 tsp
- dill weed: 0.25 tsp (dried)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse in cold water, drain well, and place in a serving bowl.
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Top pasta with cucumber, tomatoes, and shallot. Break up salmon and sprinkle on top.
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Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl for the vinaigrette. Drizzle over the salad and toss gently to combine.
