This fresh, citrusy Mediterranean Salmon Pasta Salad with Lemon Dill Dressing tossed with green beans and feta is delicious; ready in 25 minutes and uses canned salmon for a budget bonus.
- 12–oz rotini pasta, traditional or gluten-free.
- 1 lb. fresh green beans, trimmed and cut into 1″ pieces or 12-oz frozen green beans
- 1/2 cup red onion, finely diced
- 14.75-oz can of wild-caught pink or red salmon, drained.*
- 1 lemon zested
- 1 lemon, juiced 1/4 cup**
- 1/4 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- salt and pepper to taste
- 2 – 4 Tablespoons fresh dill, chopped or 1 teaspoon dry; reserve some for garnish
- 4–oz feta cheese block, crumbled***
- Cook pasta in boiling pasta water according to package directions, adding cut green beans (fresh or frozen) during the last 5 minutes of pasta cooking. Before draining, scoop 1 cup of salted water into a coffee mug. Drain and rinse for a few seconds with cold water.
- Meanwhile, Combine Salad. Combine onions, dill, salmon, and half of the crumbled feta in a large serving bowl. Note: Mix in any bones and skin from the can since they have great nutritional value.
- Make Dressing while the pasta cooks: Whisk together the olive oil, lemon zest, juice, mustard, salt, and pepper.
- Add pasta and green beans to the salmon in the large serving dish. If you need a little moisture, add some of the pasta water, one tablespoon at a time.
- Combine salad dressing and mix all ingredients.
- Garnish. Top with remaining feta cheese and sprinkle extra dill to garnish.
* Most canned salmon contains small bones that are edible and very high in calcium, and easily break apart. If this is an issue, look for pouches.
**More juice is expressed from a room-temperature lemon
***For the best flavor, do not use fat-free or pre-crumbled feta
- Prep Time: 10
- Cook Time: 15
- Category: Fish and Seafood
- Method: stovetop
- Cuisine: Italian
Keywords: canned salmon, dill, lemon, green beans, feta, Mediterranean diet, potluck recipe, picnic dish, lenten meal, meatless Fridays dinner