Salmon and courgette pasta salad recipe
Created by The Tesco Recipes team
This flavoursome pasta salad makes a great lunch on the go or simple spring dinner. Ready in 15 minutes, it uses leftover marinated courgettes (see tip, below) and budget-friendly tinned salmon, so it's a super-easy solution when hunger strikes!
See method- Serves 4
- Takes 15 mins
- 511 calories / serving
- Dairy-free
- Healthy
Ingredients
- 240g wholewheat penne
- leftover marinated courgette (see tip, below)
- 418g tin pink salmon
- 1 lemon, zested and juiced
- 10g fresh dill, finely chopped
- 1 tbsp olive oil
- 50g panko breadcrumbs
- 2 garlic cloves, finely chopped
- ½ red chilli, deseeded and diced
Each serving contains
- Energy
- 2145kJ 511.0kcal
- Fat
- 14g
- Saturates
- 2g
- Salt
- 1.6g
- Sugars
- 4g
of the Reference intake
Carbohydrate 52.0gProtein 39.4gFibre 8.6g
Method
- Cook the pasta to pack instructions; drain well.
- Meanwhile, drain the marinated courgette of any excess liquid, then flake in the tinned salmon (discarding any skin or bones), add the lemon juice and stir in most of the dill. Heat the oil in a frying pan over a medium heat and add the breadcrumbs, garlic and chilli. Fry for 5-10 mins, stirring regularly, until the breadcrumbs are golden and toasted. Season, then transfer to a bowl and stir through the lemon zest and remaining dill.
- Mix the cooked pasta into the courgette and salmon mixture and serve, topped with the toasted breadcrumbs and a twist of black pepper.
- Tip: This recipe uses leftover marinated courgette from our courgette, soya bean and ricotta galette recipe.
- See more Pasta salad recipes
