Ingredients
4
4 servings
- •½ (16 ounce) package mezze (short) penne pasta
- •1 cup sliced and quartered cucumber
- •1 cup halved cherry tomatoes
- •2 tablespoons minced shallot
- •1 (2.6 ounce) pouch wild-caught pink salmon
- •¼ cup extra-virgin olive oil
- •1 tablespoon white wine vinegar
- •1 tablespoon freshly squeezed lemon juice
- •1 teaspoon lemon-pepper seasoning
- •½ teaspoon Dijon mustard
- •½ teaspoon salt
- •¼ teaspoon dried dill weed
Instructions
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse in cold water, drain well, and place in a serving bowl.
- Top pasta with cucumber, tomatoes, and shallot. Break up salmon and sprinkle on top.
- Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl for the vinaigrette. Drizzle over the salad and toss gently to combine.
Nutritional Facts
Per 4 servings
- Calories: 376
- Carbohydrate: 45g
- Fat: 17g
- Fiber: 3g
- Protein: 12g
- Sugar: 3g
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