Lighter Salmon Pasta Salad with Greek Yoghurt Dressing
This lighter salmon pasta salad is so simple and quick to make. The salmon adds a little luxury, and is great as a side or main meal.
Ingredients
Dressing (see note 1):
- 80g (⅓ cup) Greek yoghurt
- 40g (2½ tbs) mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp smoked paprika powder
- 1 tsp chilli powder
- ¼ tsp cayenne powder
- ½ tsp garlic powder
- ½ tsp oregano
Pasta Salad (see note 2):
- 500g (17½ oz) pasta (see note 3)
- 1 orange bell pepper (small)
- ¼ cucumber (seeds removed)
- 2 red spring onions
- 6 plum tomatoes
- 250g (8¾ oz) cooked salmon
Instructions
- Add all dressing ingredients to a large bowl and mix until well combined. Set to one side.
- Cook the pasta as per the instructions on the packet (but keep it slightly on the al dente side).
- Drain the water and run the pasta under a cold tap, running a fork through it to separate it. Leave it to cool completely.
- Chop all of the other ingredients to your own size preference. Stir into the prepared dressing.
- When the pasta is cold, mix into the vegetables and dressing, stirring until evenly combined. Enjoy!
Notes
- I don't like too much sauce (dressing). If you like more, double the measurements.
- Pick your own veggies - you can use anything.
- You can use any pasta you like. I used gluten free penne.
