A deliciously easy salmon and pasta salad
with cherry tomatoes, fresh flat-leaf parsley and mozzarella
and Parmesan cheeses tossed in a refreshing lemon dressing.
Salmon Pasta Salad
- 1 (15 1/2-ounce) can salmon
8 ounces fusilli or macaroni, cooked, drained and cooled
1 pint cherry tomatoes, cut in half
2 cups sliced cucumber
1 cup mozzarella cheese, cut into thin strips
1/2 cup chopped fresh flat-leaf parsley (Italian parsley)
1/4 cup grated fresh Parmesan cheese
Lemon Dressing:
- 3/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon dill weed
1/2 teaspoon grated lemon peel
Black pepper, to taste
- Drain and flake salmon. Toss flaked salmon
with remaining ingredients in large serving bowl.
- For Lemon Dressing: Whisk together ingredients
until well combined.
- Toss with Lemon Dressing and serve.
Makes 8 servings.
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