Recipe By Kim's Cooking Now
Published Sep 13th
Prep 15m Cook 15m Additional - Ready In 30m
Servings 4 servings Calories 376.3

This quick and easy pasta salad features mezze penne pasta, tomatoes, cucumbers, shallot, salmon, and a lemon-pepper-dill vinaigrette. You can use leftover salmon if you like, but those new handy pouches of salmon are great to have on hand in the pantry for salads like this!

Recipe Ingredients

  • ½ (16 ounce) package mezze (short) penne pasta
  • 1 cup sliced and quartered cucumber
  • 1 cup halved cherry tomatoes
  • 2 tablespoons minced shallot
  • 1 (2.6 ounce) pouch wild-caught pink salmon (such as Chicken of the Sea®)
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon lemon-pepper seasoning
  • ½ teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon dried dill weed

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse in cold water, drain well, and place in a serving bowl.
  2. 2 Top pasta with cucumber, tomatoes, and shallot. Break up salmon and sprinkle on top.
  3. 3 Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl for the vinaigrette. Drizzle over the salad and toss gently to combine.

Nutrition Facts

  • Calories 376.3
  • Carbohydrate 45.3 g
  • Cholesterol 8 mg
  • Fat 16.8 g
  • Fiber 2.6 g
  • Protein 12.4 g
  • Saturated Fat 2.6 g
  • Sodium 495.4 mg
  • Sugar 2.8 g


  1. This recipe is TERRIFIC!!! Easy to make and the taste was certainly worth the time spent making the salad. I’m going to try it with shrimp next. This recipe is staying in my salad rotation for now!
  2. Delicious! I substituted the White wine vinegar with balsamic vinegar And added some scallions, broccoli, and black olives! This recipe is one of my new favorites!!!

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