Ingredients:

  • 340g (12 oz) short pasta (penne, fusilli, farfalle)
  • 170g (6 oz) smoked salmon, flaked
  • 1 cucumber, deseeded and diced
  • 1 red bell pepper, diced
  • 1/2 red onion, thinly sliced
  • 115g (4 oz) frozen peas, thawed
  • 1/4 cup fresh dill, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process.
  2. In a small bowl, whisk together mayonnaise, sour cream/Greek yogurt, lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper until smooth.
  3. In a large mixing bowl, combine the cooked pasta, flaked smoked salmon, diced cucumber, red bell pepper, red onion, thawed peas, and chopped dill.
  4. Pour the lemon-dill dressing over the pasta mixture. Gently toss to coat all ingredients evenly.
  5. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.