Pasta Salad with Salmon, Peas and Herbs

Serving Size: 4


  • 0.67 cup plain Greek-style nonfat yogurt
  • 2 scallions (white and green parts), minced (about ¼ cup)
  • 0.5 Pound bowtie or corkscrew pasta, cooked according to package directions and cooled
  • 1 (10-ounce) package frozen peas, defrosted
  • 1 (14-ounce) can wild red salmon, drained, skinned and boned, and cut into chunks
  • 0.5 tsp freshly ground black pepper
  • 0.5 tsp salt
  • 1 tsp minced fresh dill, or 2 teaspoons dried
  • 2 tsp finely grated lemon zest
  • 3 Tbsp mayonnaise
  • 3 Tbsp fresh lemon juice
  • 8 cup chopped red-leaf lettuce


  1. Combine the yogurt, lemon juice, mayonnaise, lemon zest, dill, salt and pepper in a bowl and whisk to incorporate. Add the salmon, peas, pasta, and scallions and toss to incorporate. The pasta salad will keep up to 2 days in an airtight container in the refrigerator.
  2. To serve, mound 2 cups of the lettuce onto each plate or into to-go containers and scoop about 1 ¾ cups of the pasta salad on top.