Lemon-Dill Salmon Pasta Salad

Active Time: 13 MinsTotal Time23 Mins
Yield: Serves 4 (serving size: 2 cups)

This fresh, citrusy pasta salad features chickpea pasta for a gluten-free fiber boost. Canned wild sockeye salmon is worth seeking out; it contains not only healthy omega-3 fatty acids but also a large amount of vitamin D—two nutrients that can help tamp down inflammation.

Ingredients

  • 8 ounces chickpea rotini, shells, or penne
  • 1 teaspoon lemon zest
  • 2 1/2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/3 cup thinly sliced red onion
  • 1 cup thinly sliced cucumber
  • 1 cup frozen green peas, thawed
  • 2(6-oz.) cans skinless, boneless wild sockeye salmon, drained
  • 3 tablespoons chopped fresh dill

Nutritional Information

  • Calories 436
  • Fat 15g
  • Satfat 2g
  • Unsatfat 11g
  • Protein 36g
  • Carbohydrate 43g
  • Fiber 7g
  • Sugars 4g
  • Added sugars 0g
  • Sodium 628mg
  • Calcium 10% DV
  • Potassium 8% DV
  • Calories 436
  • Fat 15g
  • Satfat 2g
  • Unsatfat 11g
  • Protein 36g
  • Carbohydrate 43g
  • Fiber 7g
  • Sugars 4g
  • Added sugars 0g
  • Sodium 628mg
  • Calcium 10% DV
  • Potassium 8% DV

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water until cool; drain well.

Step 2

Combine lemon zest, lemon juice, oil, salt, and pepper in a large bowl, stirring with a whisk.

Step 3

Place onion in a colander or sieve; rinse with cold water. Drain well.

Step 4

Add pasta, onion, cucumber, peas, salmon, and dill to dressing; toss gently to combine.

Source: Read Full Article