Salmon Pasta Salad

Canned salmon is one of the best pantry staples to keep on hand for a convenient and fantastic source of protein, healthy fats and also calcium if it contains the bones (they become completely soft and mashable in the canning process). Many people in British Columbia have relied on salmon for centuries—we’re so lucky to have this natural resource. Adding in vegetables and whole grain pasta make this a perfectly balanced meal that will appeal to kids and grown-ups! Swap out the vegetables for what’s in season or available in your community (arugula adds a lovely peppery flavour).

Yield
12 child size portions
Preparation Time
15 minutes
Cooking Time
Common Allergens
wheat, fish, milk
Equipment List
Stove top
Large pot
Strainer
Knife
Cutting board
Large bowl
Ingredients
1 bag
(~500 g) whole grain pasta
1/4 cup
olive oil
2
lemons, zested and juiced
1 Tsp
salt
1/2 cup
chives or herbs, chopped finely
2 cans
salmon, drained
1
yellow or red bell pepper, seeded and diced
1
long English cucumber, diced
2 cups
broccoli florets, diced
Instructions

1. Cook pasta according to package directions then drain and cool.
2. Combine oil, yogurt, lemon zest and juice, salt, pepper and chives or herbs in a large measuring cup. Set aside.
3. Mash salmon lightly in the large bowl to break up any skin, bones or large pieces. Add chopped pepper, cucumber and broccoli. Top with half of the dressing and mix in the pasta.
4. Serve immediately or refrigerate for up to 2 days. Serve with remaining half of sauce for those that desire.
 


 

Source: Nicole Fetterly, RD

Childcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food.

Salmon pasta salad
Salmon Pasta Salad