Jamie B's Note:
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.
My Private Note
Units: US | Metric
- 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)
- 1/2 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)
- 1/4 teaspoon dried dill
- 1Cook pasta according to package directions.
- 2Meanwhile, 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.
- 3Add salmon to drained veggies.
- 4In a small bowl, mix together honey, vinegar and dill.
- 5Rinse pasta under cold water. Drain.
- 6Add pasta and sauce to veggies and salmon. Mix well.
- 7Refrigerate an hour or more to let the flavors meld, or just enjoy it right away (if the veggies aren't still frozen.).
- 8Stir before serving.
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Nutritional Facts for Dilled Salmon Pasta Salad
Serving Size: 1 (68 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 248.9
- Calories from Fat 36
- Total Fat 4.0 g
- Saturated Fat 0.6 g
- Cholesterol 56.9 mg
- Sodium 155.1 mg
- Total Carbohydrate 27.2 g
- Dietary Fiber 3.0 g
- Sugars 21.1 g
- Protein 25.5 g
The following items or measurements are not included:
frozen bell peppers