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Salmon Pasta Salad with Edamame
Lemon Herb Salmon Pasta Salad recipe with edamame and tomato
Course
Main Course, Pasta
Cuisine
Asian Fusion, Italian
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Servings
4
-6
Calories
258
kcal
Author
Robin Gagnon
Ingredients
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
Instructions
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.
Notes
Crumbled gorgonzola cheese makes a great topping for this salmon pasta salad.
Nutrition
Calories:
258
kcal
|
Carbohydrates:
21
g
|
Protein:
12
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Cholesterol:
26
mg
|
Sodium:
393
mg
|
Potassium:
301
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
265
IU
|
Vitamin C:
7.1
mg
|
Calcium:
105
mg
|
Iron:
1.2
mg