Serves 8
25 min
Salmon Pesto Pasta Salad
Recipe GLPR585e7593143149
A fresh and vibrant pasta salad featuring flaked salmon, tender vegetables, and aromatic basil pesto. Small shell pasta is tossed with garlic, dairy-free pesto, and Italian dressing, then combined with cherry tomatoes, red onion, peas, and lightly cooked zucchini. This colorful dish is perfect as a light main course or elegant side dish that can be served warm or chilled.
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Ingredients
8 ounces small shell pasta (gluten-free, if desired)
2 to 3 teaspoons finely minced garlic
½ cup prepared dairy-free basil pesto
½ cup light dairy-free Italian salad dressing
1 zucchini, cut into ½-inch half-moon slices
1 pint cherry tomatoes, halved
1 small red onion, thinly sliced
¾ cup frozen peas, thawed
1 can (14.75 ounces) wild Alaska salmon, drained and chunked
Salt and pepper, to taste
Directions
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain the pasta thoroughly and set aside to cool slightly.
While the pasta cools, place the zucchini slices in a microwave-safe covered container and microwave on high for 2 minutes until the zucchini is just tender and bright green. Remove and set aside to cool.
In a large bowl, combine the cooled pasta with the minced garlic, basil pesto, and dairy-free Italian dressing. Toss well to coat all the pasta evenly.
Add the cooled zucchini, halved cherry tomatoes, sliced red onion, and thawed peas to the pasta mixture. Gently toss to combine all ingredients.
Carefully fold in the drained canned salmon, breaking it into large chunks as you incorporate it. Season the salad to taste with salt and pepper.
Serve the pasta salad immediately at room temperature, or cover and refrigerate until ready to serve. The salad can be enjoyed warm, chilled, or at room temperature.
