Ingredients
6
6 servings
- •1 (8 ounce) package cavatappi pasta
- •½ cup sour cream
- •¼ cup mayonnaise
- •3 tablespoons grated Parmesan cheese
- •1 tablespoon dried dill weed
- •1 tablespoon white wine vinegar
- •2 teaspoons white sugar
- •1 teaspoon ground black pepper
- •1 teaspoon salt
- •¼ teaspoon garlic powder
- •1 lemon, zested
- •½ cup finely chopped celery
- •6 ounces cooked and chilled salmon, flaked into bite-sized chunks
Instructions
- Bring a large pot of lightly salted water to a boil. Cook cavatappi pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, run under cold water, drain again, and allow to cool.
- Whisk sour cream, mayonnaise, Parmesan cheese, dill, white wine vinegar, sugar, pepper, salt, garlic powder, and lemon zest together.
- Mix pasta and celery together in a large mixing bowl. Pour in dressing mixture and toss to coat. Gently stir in salmon pieces. Chill for at least 4 hours before serving.
Nutritional Facts
Per 6 servings
- Calories: 298
- Carbohydrate: 31g
- Fat: 14g
- Fiber: 1g
- Protein: 12g
- Sugar: 3g
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