Pasta Salmon Salad with Dill Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 cups - spiral pasta, cook according to package directions
  • 2 tablespoons - tarragon vinegar
  • 16 ounces - Salmon/canned or filet, If filet - grill until flakes easily with fork
  • 2 tablespoons - chopped onion
  • 1 1/2 cups - fresh pea pods, cut into thirds
  • 1/2 cups - fat free mayonnaise
  • 1/4 cups - fat free plain yogurt
  • 1 teaspoons - dry dill weed
  • 1/4 teaspoons - salt
  • 1/4 teaspoons - pepper
  • 1 teaspoons - lemon juice
  • 1 cups - cherry tomatoes, sliced in half
  • Directions:

    Cook pasta according to package directions - omit salt and fat. Drain and rinse under cold water.
    In large bowl, toss pasta with vinegar to coat. If adding canned salmon - remove bones and toss with pasta. Add onion and pea pods, tomatoes if desired, to pasta.
    In small bowl combine mayonnaise, yogurt, dill, salt, pepper and lemon juice. Spoon dressing over pasta mixture and toss gently. Refrigerate until thoroughly chilled.

    If using salmon filets - grill filets until done/can use salt/pepper/dill/tarragon as seasoning on filets before cooking. Prepare pasta and dressing mixture - divide onto plates and place salmon filet on top. Can garnish with lemon and dill.

    Brief Description

    A light blend of flavors - great for a summer dinner.

    Main Ingredient:


    Category:  Salads

    Cuisine:  American

    Prep Time: 1 hour(s)
    Cook Time: 20 min


    1 cup contains 317 calories, 36 Carbs, 10 grams of fat, 2 Sat. Fat, 39 Chol., 559 Sodium, 2 Fiber
    Exchanges: 1 cup = 2 starch/breads, 2 meats, 1 fat

    Can omit salt totally then only 470 mg. sodium per cup


    The New Living Heart Diet

    Posted By:


    Posted On:

    July 27, 2014

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