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Salmon Pasta Salad with Yogurt-Dill Dressing

Make the salmon ahead or use leftovers to make this summery main dish that’s perfect for company.
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Prep time
icon-clock-110 Min
Cook time
icon-cooking-125 Min
Serves
icon-servings-16
Salmon Pasta Salad with Yogurt-Dill Dressing
Catelli Tricolour Rainbows

Ingredients

  • 1 pkg (375 g) Catelli Tri-Colour Rainbows
  • 1 pumpernickel bagel, cut into pieces 1/2–inch (1 cm)
  • 2 tbsp (15 mL) olive oil, divided
  • 1/2 tsp (2 mL) each salt and freshly ground pepper, divided
  • 2 salmon fillets (each 5 oz/150 g)
  • 1 cup (250 mL) frozen baby peas, thawed
  • 1 cup (250 mL) cherry tomatoes, halved
  • 1/3 cup (75 mL) very thinly sliced red onion
  • Yogurt-Dill Dressing:
  • 1 cup (250 mL) plain 2% yogurt
  • 1/4 cup (60 mL) olive oil
  • 1/4 cup (60 mL) chopped fresh dill
  • 2 tsp (10 mL) finely grated lemon zest
  • 1 tbsp (15 mL) lemon juice
  • 1/2 tsp (2 mL) each salt and freshly ground pepper

Cooking Steps

Step 1

Preheat oven to 400°F (200°C). Toss bagel pieces with 1 tbsp (15 mL) olive oil and pinch each salt and pepper. Spread on baking sheet.

Step 2

Arrange salmon on second baking sheet; brush with remaining olive oil. Sprinkle with remaining salt and pepper. Bake salmon and bagel pieces for 12 to 15 minutes or until fish flakes easily with a fork and bagel pieces are crisp; let cool completely. Flake salmon into chunks.

Step 3

Meanwhile, cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl. Add flaked salmon, peas, cherry tomatoes and red onion to pasta; toss well.

Step 4

Yogurt-Dill Dressing: Whisk together yogurt, olive oil, dill, lemon zest, lemon juice, salt and pepper.

Step 5

Drizzle dressing over pasta mixture and toss to coat; transfer to large platter and garnish with bagel croutons before serving.