Salmon Pasta Primavera Salad
Colorful, fresh, and loaded with flavor, this Salmon Pasta Primavera Salad is the ultimate dish for a light yet satisfying meal. Combining tender, oven-baked salmon with al dente penne pasta and a vibrant medley of vegetables, this recipe delivers on both taste and nutrition. Blanched broccoli, cherry tomatoes, green peas, and crisp bell peppers bring a rainbow of textures and nutrients, while a tangy Italian dressing with hints of lemon perfectly ties everything together. Finished with a sprinkle of Parmesan cheese and fresh parsley, this chilled pasta salad is ideal for make-ahead lunches, picnics, or as a show-stopping side dish at your next gathering. Whether you're a seafood lover or simply looking for a refreshing pasta recipe, this Salmon Pasta Primavera Salad is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces (6 oz each) Salmon fillet
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 0.5 teaspoons Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 12 ounces Penne pasta
- 1.5 cups (halved) Cherry tomatoes
- 1 cup Broccoli florets
- 1 piece (diced) Yellow bell pepper
- 0.5 piece (thinly sliced) Red onion
- 0.75 cup (thawed) Frozen green peas
- 0.25 cup (grated) Parmesan cheese
- 0.5 cup Italian dressing
- 2 tablespoons (chopped) Fresh parsley
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the salmon fillets on the baking sheet. Drizzle with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and season with garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Set aside to cool and then flake into bite-sized pieces.
Cook the penne pasta according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
In a large pot of boiling salted water, blanch the broccoli florets for 2 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, broccoli, yellow bell pepper, red onion, green peas, and flaked salmon.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 1 tablespoon of lemon juice, Italian dressing, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Pour the dressing over the pasta mixture.
Toss the salad gently to coat all ingredients evenly. Sprinkle with Parmesan cheese and chopped parsley for garnish.
Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled or at room temperature and enjoy!
Nutrition Facts
Calories |
3156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 34.3 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 4747 mg | 206% | |
| Total Carbohydrate | 316.7 g | 115% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 30.1 g | ||
| Protein | 152.1 g | 304% | |
| Vitamin D | 46.6 mcg | 233% | |
| Calcium | 422 mg | 32% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3745 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
