Salmon Pasta Salad with Balsamic Dressing

This Salmon Pasta salad comes together in 50 minutes and tastes delicious. If you are wondering what to prep for lunch, I have it. Prepping salads like these saves you time in the kitchen. I love making a four-day lunch without worrying about what to make for the week. You may also make it for five days if you choose.

Ingredients Needed Salmon Pasta Salad with Balsamic Dressing

• Pasta is one of the key ingredients for this salad. You can substitute the pasta with chickpea pasta.
• Salmon is a fantastic protein source. You can replace it with tofu or tuna.
• Feta cheese adds a cheesy taste to this salad.
• Green beans are a good source of fiber, vitamins, and antioxidants.
• Cucumbers are high in fiber and low in calories.
• Onion is a good source of vitamin C.
• Avocado oil. You can substitute the avocado oil with olive oil.
• Lemon Juice. You can replace the lemon juice with apple cider vinegar.
• Balsamic vinegar adds an amazing flavor to the salad dressing.
• Honey adds sweetness to the salad dressing.
• Basil is a good source of vitamins like vitamin K.
• Dijon mustard. You can substitute the dijon mustard with honey mustard.
• Cherry tomatoes. You can replace the cherry tomatoes with Roma tomatoes.
• Seasonings: I used Italian seasoning, salt, black pepper, and garlic powder.

How To Make Salmon Pasta Salad with Balsamic Dressing

1. Cut the salmon into cubes and season it with Italian seasoning, garlic powder, salt, and black pepper—heat avocado oil on medium heat in a nonstick pan. Add the salmon and cook for 10-12 minutes or until fully cooked.
2. Add water to a pot and bring to a boil. Add the pasta and cook for 10-15 minutes. Drain and allow to cool.
3. Add the green beans and water to a pot and boil for 5- 7 minutes or until fully cooked.
4. Dice the cucumber and onion and slice the cherry tomatoes.
5. To make the dressing, add avocado oil, lemon juice, balsamic vinegar, honey, Dijon mustard, garlic powder, black pepper, salt, and Italian seasoning to each of the four mason jars and stir.
6. Each jar should contain diced cucumber, sliced cherry tomatoes, chopped onion, steamed green beans, cooked pasta, salmon, basil, and feta cheese. When ready to eat, add the ingredients to a bowl, stir, and enjoy.

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Tuna Cucumber Salad with Creamy Yogurt Dressing

Salmon Pasta Salad with Balsamic Dressing

Recipe by Fayette Nyehn

This Salmon Pasta salad comes together in 50 minutes and tastes delicious. If you are wondering what to prep for lunch, I have it.

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Servings 4

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Ingredients

  

• 1 ½ cups pasta
• 2 LB Salmon fillet
• 12 oz green beans
• ½ cup feta cheese
• 2 cups diced cucumber
• ¼ cup diced onion
• ¼ cup avocado oil (sub for olive oil)
• ½ cup lemon juice
• ½ cup balsamic vinegar
• 2 TBSP honey
• 4 oz basil
• 2 TBSP Dijon mustard
• 3 TBSP Italian seasoning
• 2 TBSP garlic powder
• 2 tsp salt
• 2 TBSP black pepper
• 1 cup cherry tomatoes

Instructions

 

• Cut the salmon into cubes and season with 2 tbsp Italian seasoning, 1 tbsp garlic powder, 1 tbsp salt, and 1 tbsp black pepper. You may remove the skin from the salmon if you choose to.
• Heat avocado oil on medium heat in a non-stick pan. Add the salmon and cook for 10-12 minutes or until fully cooked.
• Add water to a pot and bring to a boil. Add the pasta and cook for 10-15 minutes.
• Remove the ends from the green beans and chop them. Transfer them to a pot, add some water, and bring to a boil for 5-7 minutes. Drain and allow to cool.
• Dice the cucumber and onion and slice the cherry tomatoes.
• To make the dressing, in four mason jars, add 1 tbsp avocado oil, 2 tbsp lemon juice, 2 tbsp balsamic vinegar, 1 tsp honey, 1 tsp Dijon mustard, ½ tsp garlic powder, ½ tsp black pepper, ¼ tsp salt, ½ tsp Italian seasoning to each jar and stir.
• Add ½ cup diced cucumber, ¼ cup sliced cherry tomatoes, 1 tbsp chopped onion, ½ cup steamed green beans, ½ cup cooked pasta, ½ cup cooked salmon, 1 tbsp basil, and 1 tbsp feta cheese to each jar.
• Cover each jar and store in the fridge for up to 5 days. When ready to eat, add to a bowl, stir, and enjoy.