Creamy salmon pasta salad is a quick and easy salmon recipe, perfect for serving as a healthy main dish or side dish. Fresh salmonprovides protein and healthy omega 3 fatty acids while reduced fat sour cream keeps this creamy salmon pasta salad lower in fat and calories.
I visited my new favorite place this weekend…Costco. I really need to stay out that place. I always leave there with more than I need, but it’s just so hard to say no sometimes. Now you may think that I leave there with over sized jars of pickles or big bags of snacks, but no. I leave there with a TON of lovely fresh produce (among a few other things) that I now feel pressured to use up before it goes bad. People, I am a fresh produce junkie. I get excited about finding fruits and veggies at good prices that I normally don’t find in my regular grocery store. Huge, colorful bell peppers or haricot verts or clementines, etc etc etc.
This totally goes against the other side of me…the side of me that likes to walk the Farmer’s Market and pick out farm fresh fruits and veggies. But I just can’t help myself. So here I am now, with a dilemma of finding a way to use all of the produce that I have overflowing in my fridge.
Along with the produce that I bought this weekend, I also purchased a large piece of salmon. Ever since I saw Jeena’s Baked Salmonrecipe on her blog, I have been craving it. I made it last night, along with her roasted vegetables, it was delicious. My husband loved it, so of course, that made me happy. As good as it was, there was still a lot of salmon left over. I decided that I wanted to make some sort of pasta salad with it, I was envisioning a creamy dill sauce of some kind, fresh veggies of course and whole wheat pasta. So I went to work…
I am happy with the results. The best part of this pasta salad is that I was able to make it creamy and still keep it reasonably healthy. I used reduced fat sour cream as the base of the dressing, with some white wine vinegar to lighten it up.
I’m not good at writing recipes so bear with me. I tend to make lots of adjustments to the amounts.
So use your judgement if something seems off while making this creamy salmon pasta salad! : )
1/2 box Whole Wheat Rotini or Bowtie Pasta, cooked
1/2 – 3/4 English Cucumber, quarter chopped
1/2 – 3/4 Red Onion, large diced
bunch of Asparagus, cut in 1″ pieces, blanched
bunch of Fresh Baby Spinach leaves
leftover Salmon, flaked
After cooking and draining pasta, pour over spinach in a bowl. Toss to combine so fresh spinach can wilt into the pasta. Let cool. Add remaining ingredients. Pour dressing over salad and combine gently. Salt and Pepper to taste. Let chill for 2 hours. Enjoy!
1/2 cup reduced fat sour cream
1/4 cup white wine vinegar
small palmful of dried dill (more or less to taste)
small palmful of dried onion powder (more or less to taste)