Salmon Pasta Salad has to be one of my favorite new salad recipes. My sister gave me this recipe which she found in Ellie Krieger’s Book, “So Easy”. She brought me some, and I was hooked. Made with Greek yogurt, fresh lemon juice, dill and peas, this salad can’t be beat. Use canned wild red salmon and frozen green peas to make things even easier and quicker. I love eating this every day for lunch, but this would make a fabulous recipe for Mother’s Day or a spring shower.
2/3 cup plain nonfat Greek yogurt
3 tablespoons fresh lemon juice
2 tablespoons reduced-fat mayonnaise
2 teaspoons grated fresh lemon zest
2 teaspoons chopped fresh dill
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 (14-ounce) can wild red salmon, drained, skinned, boned and lightly chopped
1 (10-ounce) package frozen green peas, thawed
8 ounces bow-tie pasta, cooked
1/4 cup chopped green onion
1. Combine yogurt, lemon juice, mayonnaise, lemon zest, dill, salt and pepper in a large bowl. Add salmon and remaining ingredients, tossing gently. Cover and refrigerate in an airtight container for up to 2 days.