Description

A refreshing chilled pasta salad with flaky salmon, farfalle pasta, crisp vegetables, and a zesty dill-lemon dressing. Perfect for a make-ahead lunch or meal prep.

Ingredients

2 salmon fillets
300 grams dried farfalle pasta
2 tablespoons dried dill
1 large lemon (juice)
100 grams tomatoes (deseeded, finely chopped)
1/2 large cucumber (finely chopped)
1 large red pepper (finely chopped)
50 grams mayonnaise
50 grams sour cream
Optional: asparagus, avocado, peas, or sugar snap peas

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Instructions

Finely chop the cucumber, tomatoes, and red pepper.
Cook farfalle pasta until al dente, drain, and cool.
Poach salmon fillets until tender and flaky.
In a large bowl, combine cooled pasta, chopped vegetables, mayonnaise, sour cream, lemon juice, and dried dill.
Mix the salad base thoroughly.
Gently flake the cooked salmon and fold into the salad.
Cover the bowl and chill for at least a few hours—or overnight for best flavor.

Notes

Chilling overnight enhances the dill flavor and balances the taste.
Double the salmon for a heartier meal.
Substitute gluten-free pasta if desired.
Optional add-ins for texture and nutrients: asparagus, avocado, peas, or sugar snap peas.

Prep Time: 15
Cook Time: 20
Category: Lunch
Method: Cold
Cuisine: American