Salmon Pasta Salad
A deliciously simple salmon and pasta salad with cherry tomatoes, fresh parsley, mozzarella and Parmesan cheeses tossed in a refreshing lemon vinaigrette.
1 (15.5-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
1/4 cup grated fresh Parmesan cheese
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
Ground 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 Vinaigrette and serve.
Makes 6 servings.