This Lemon Herb Salmon Pasta Salad with edamame and tomato is a protein packed pasta salad recipe suitable for a meal. It is a great way to use up leftover salmon and the dish makes a protein packed meal.
Since it is just myself and my daughter in the house, unless I have guests, I often have plenty of leftovers when I cook a large slab of wild salmon. No complaints from me, since I always find plenty to do with leftover salmon.
Here I team a bag of shelled edamame from the freezer with fresh grape tomatoes from my garden in a flavorful whole grain mustard dressing. The result is a salmon pasta salad well suited as a main course.
Salmon Pasta Salad with Edamame
- 1 ½ cups gemelli uncooked, or pasta salad friendly shape of choice
- ⅔ cup edamame shelled
- ½ teaspoon chopped lemon thyme leaves substitute fresh oregano or regular thyme if not available
- 1 ½ tbs. olive oil
- 1 tbs. lemon juice
- 1 tbs. whole grain Dijon mustard
- 2 tbs. mayonnaise
- ⅓ teaspoon Kosher salt
- zest of ½ a lemon
- 2 tbs. freshly chopped chives substitute scallions or finely chopped red onion if not available
- 1 tbs. freshly chopped basil
- 1 tbs minced roasted garlic
- 4 oz. leftover cooked salmon
- ½ cup grape tomatoes cut in 4's
- Boil the pasta, when about ½ way through cooking add edamame and chopped thyme to water. Drain when al dente.
- Whisk together oil, lemon juice, mustard, mayo and salt.
- Add the cooled pasta & edamame to the dressing, as well as the lemon zest, chopped herbs and garlic. Mix well.
- Break the salmon into chunks and add along with the tomatoes. Gently fold into the pasta salad.
- Serve chilled.