Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post
In this satisfying, main-course salad, pasta shells are tossed with salmon, celery and onion in a creamy, dill-flecked dressing. A combination of yogurt and mayonnaise gives the dressing ample richness while keeping it more healthful. The shell-shaped pasta is ideal because of the way it catches the ingredients, but any short pasta variety will work. Served on a bed of tender lettuce, it’s a dish with a retro vibe that feels just right today.
Make ahead: The pasta needs to be cooked and chilled at least 30 minutes and up to 3 days before making the salad.
Storage: Refrigerate the salad for up to 2 days. Before eating, let sit on the counter for about 20 minutes to take the chill off.
Pasta Salad With Salmon and Dill
Ingredients
Directions
Bring a medium (4-quart) pot of water to a boil over high heat. Season the water with salt, if desired, and cook the pasta according to the package directions until al dente. Drain the pasta thoroughly and refrigerate until it cools completely, at least 30 minutes, or until needed.
In a medium bowl, stir together the yogurt, mayonnaise, dill, mustard, lemon zest and juice, the 1/8 teaspoon of the salt and the pepper until combined.
In a large bowl, use a fork to break up the salmon into chunks. Add about half of the dressing and stir to coat. Add the celery, onion, the cooled pasta and the remaining dressing, and gently toss to combine.
Place about 6 leaves of the lettuce onto each serving plate, or arrange them all on one big serving platter. Mound the pasta salad on top, garnish with dill fronds and serve.
Servings: 4 (makes 7 cups salad)
Calories 343; Total Fat 17 g (Sat Fat 3 g); Protein 24 g; Carb 21 g; Fiber 2 g; Cholesterol 68 mg; Sodium 573 mg; Total Sugar 2 g (including 0 g added sugar)
