Total Time
20mins
Prep 20 mins
Cook 0 mins

Sweet, tangy & refreshing, this makes a great picnic dish or after-workout dinner. Because I usually have everything else on hand, this is a great way to use leftover salmon. This is an easy-going recipe; feel free to experiment with different amounts or ingredients. I'm adding tips to help shoppers new to gluten-free cooking.

Ingredients Nutrition

  • 6 ounces gluten-free pasta, shaped (or regular if GF doesn't matter to you. For gluten-free, try Ancient Harvest Quinoa Wheat Free or Bi)
  • 12 cup frozen bell peppers, strips
  • 1 cup frozen peas
  • 6 ounces cooked salmon ("flavorings" are sometimes not GF)
  • 2 tablespoons honey
  • 2 tablespoons vinegar (malt vinegar is not GF)
  • 14 teaspoon dried dill

Directions

  1. Cook pasta according to package directions.
  2. Meanwhile, put frozen bell pepper & peas into a medium serving bowl. Cover in hot tap water and mix gently to begin thawing. (If serving immediately, thaw more thoroughly.) Drain well.
  3. Add salmon to drained veggies.
  4. In a small bowl, mix together honey, vinegar and dill.
  5. Rinse pasta under cold water. Drain.
  6. Add pasta and sauce to veggies and salmon. Mix well.
  7. Refrigerate an hour or more to let the flavors meld, or just enjoy it right away (if the veggies aren't still frozen.).
  8. Stir before serving.
Most Helpful

4 5

This was very good! I used canned salmon (what I had), and I added some cherry tomatoes, zucchini, and feta cheese to it. It was to die for. My 6 and 5 year old kids liked it too. I used rice noodles and substituted the honey with agave nectar and the vinegar with apple cidar vinegar. Even with all the substitutions and add-ons, this dish was wonderful.