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Lighter Salmon Pasta Salad with Greek Yoghurt Dressing

Prep Time10 minutes
Cook Time15 minutes
Course: Side Dish

Ingredients

Dressing

  • 80g Greek yoghurt
  • 40g mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon smoked paprika powder
  • 1 teaspoon chilli powder
  • ¼ teaspoon cayenne powder
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano

Pasta Salad

  • 500g pasta - see notes
  • 1 small orange pepper (bell)
  • ¼ cucumber (seeds removed)
  • 2 red spring onions
  • 6 plum tomatoes
  • 250g cooked salmon

Instructions

  • Add all dressing ingredients to a large bowl and mix until well combined. Set to one side.
  • Cook the pasta to manufacturer's requirments, keeping 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 in the vegetables and dressing, stirring until evenly combined. Serve with your favourite grilled meat. Enjoy!

Notes

I use metric measurements in my recipes. If you prefer imperial (cup) measurements, Cook it Simply offer a handy conversion tool.
  1. You can use any pasta you like. I used gluten free penne.
  2. Pick your own veggies - you can use anything.
  3. I don't like too much sauce (dressing). If you like more, double the measurements.