Whole Wheat Pasta Salad with Salmon, Tomatoes & Herb Dressing for a Half-Marathon
Whole Wheat Pasta Salad with Salmon, Tomatoes & Herb Dressing for a Half-Marathon is a pescatarian salad. One serving contains 781 calories, 35g of protein, and 42g of fat. This recipe serves 4 and costs $3.89 per serving. If you have garlic, cheese, cherry tomatoes, and a few other ingredients on hand, you can make it. 5189 people found this recipe to be scrumptious and satisfying. It is brought to you by Cookin Canuck. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is amazing. If you like this recipe, take a look at these similar recipes: Pasta Salad with Tomatoes, Arugula, Pine Nuts and Herb Dressing, Tart Cherry & Mango Smoothie + Half-Marathon Countdown, and Smoked Salmon-Wheat Berry Salad with Caper-Yogurt Dressing.
Servings: 4
Ingredients:
1/4 tsp freshly ground black pepper
3 oz. myzithra (or feta) cheese
8 oz grape or cherry tomatoes, cut in half
1/4 tsp dried chile flakes
1 clove garlic, minced
1/4 tsp kosher salt
1/4 cup fresh lemon juice
1/2 cup olive oil
3 tbsp chopped fresh oregano
1/2 cup chopped Italian parsley
12 oz. skinless salmon, cut into 3/4-inch pieces
Salt and pepper to taste
13 oz. whole wheat penne pasta
Equipment:
food processor
blender
bowl
frying pan
Cooking instruction summary:
In the bowl of a food processor or blender, combine garlic, lemon juice, parsley, oregano, dried chile flakes, salt and pepper. Pulse until parsley is finely chopped.With the motor running, slowly pour in olive oil and blend until the dressing mostly smooth.Cook penne according to package instructions. Drain and transfer to a bowl. Immediately toss with three-quarters of the dressing.Heat a large skillet over medium-high heat. Coat with cooking spray.Add the salmon to the skillet and saute until salmon is just cooked through. To the pasta, add salmon, tomatoes, myzithra (or feta) cheese and the rest of the dressing. Stir gently to combine.Season with salt and pepper to taste, as desired. Serve warm or at room temperature.
Step by step:
1. In the bowl of a food processor or blender, combine garlic, lemon juice, parsley, oregano, dried chile flakes, salt and pepper. Pulse until parsley is finely chopped.With the motor running, slowly pour in olive oil and blend until the dressing mostly smooth.Cook penne according to package instructions.
2. Drain and transfer to a bowl. Immediately toss with three-quarters of the dressing.
3. Heat a large skillet over medium-high heat. Coat with cooking spray.
4. Add the salmon to the skillet and saute until salmon is just cooked through. To the pasta, add salmon, tomatoes, myzithra (or feta) cheese and the rest of the dressing. Stir gently to combine.Season with salt and pepper to taste, as desired.
5. Serve warm or at room temperature.
Nutrition Information:
covered percent of daily need
