Salmon Dill Pasta Salad Recipe
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
6 servings
Ingredients
  • 1 cup whole milk Greek yogurt
  • 1 cup chopped fresh arugula leaves
  • ½ cup finely chopped fresh fennel bulb (white part only)
  • 3 tablespoons olive oil, divided
  • 3 tablespoons chopped fresh dill
  • 2 tablespoons drained capers in brine
  • 2 tablespoons chopped red onion
  • 2 tablespoons whole-grain mustard
  • 1 large clove garlic, minced
  • 1 large lemon, finely zested and juiced
  • 1 teaspoon + 1 tablespoon kosher salt, divided
  • ½ teaspoon freshly cracked black pepper
  • 1 pound casarecce, cavatappi, or gemelli pasta
  • 12 ounces hot-smoked salmon filet
Directions
  1. Mix together the yogurt, arugula, fennel, 2 tablespoons olive oil, dill, capers, onion, mustard, garlic, lemon zest and juice, 1 teaspoon salt, and pepper.
  2. Cover the sauce and place it in the refrigerator until ready to use.
  3. Bring a large pot of water and the remaining 1 tablespoon kosher salt to a boil.
  4. Add the pasta and cook until al dente (9–11 minutes, depending on the pasta variety).
  5. Drain the pasta in a colander and rinse under cold running water to stop the cooking.
  6. Transfer the pasta to a large bowl and toss with the remaining 1 tablespoon olive oil. Set aside.
  7. Remove the salmon skin and break the salmon into bite-sized pieces.
  8. Gently mix together the pasta, sauce, and salmon until the pasta is coated.
  9. Serve the pasta salad immediately or chill, covered, until ready to serve.