I love the versatility of pasta salads. There are so many possibilities from the meat and vegetable mix-ins to the oil or mayonnaise base. Plus, now that gluten free pasta is so readily available, you can make a dish to suit nearly everyone’s preferences.
I also love that with the right combination of ingredients, you can have a healthy, quick, and affordable one-pot-meal.
This is where my pasta salad with salmon, peas, and herbs comes in. A mixture of gluten free pasta, sweet green peas, and satiating protein from both the salmon and the dressing, this recipe is not only delicious, but is also packed with good nutrition to keep you and your family healthy. Plus, you have a complete meal in under 20 minutes without turning on the oven – it’s a perfect summer recipe. Make it up for dinner tonight and take the leftovers to work for lunch tomorrow.
What is your favorite pasta salad recipe? Link up below!
Creamy Pasta Salad With Salmon, Peas, and Herbs
Time: 20 minutes
- 2/3 cup plain greek yogurt
- 3 tbls. lemon juice
- 3 tbls. light mayonnaise
- 2 tsp. lemon zest
- 2 tsp. dried dill
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 10 oz. pink salmon (I get the 5 oz. pouches, which are no-drain and very easy)
- 10 oz. frozen peas, defrosted
- 1/2 lb. corkscrew pasta, cooked and rinsed with cold water (gluten free, if desired)
- 2 green onions, sliced
- 8 cups chopped leafy lettuce
- Whisk together the first seven ingredients in a large bowl (greek yogurt through pepper).
- Add the salmon, peas, pasta, and green onions. Mix until everything is evenly coated in dressing. (Pasta salad will stay fresh for two days when refrigerated in an airtight container.)
- Serve over a bed of lettuce and enjoy!
Recipe adapted slightly from Ellie Krieger’s So Easy cookbook.