Randy Mayor; Melanie J. Clarke
6 servings (serving size: 2 cups)

Substitute leftover cooked salmon for the sliced smoked salmon, if you prefer.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.

Step 2

Combine pasta, tomatoes, dill, and spinach in a large bowl, tossing gently to combine.

Step 3

Combine lemon rind and next 5 ingredients (lemon rind through pepper) in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Top with salmon.

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Ratings & Reviews

itravel's Review

August 05, 2014
I kept the dressing on the side for more control. Also I used crisp white wine in the dressing instead of water. What did water ever do except boil pasta? I put the salmon on top of the salad and sprinkled dill on top of it. That was so I could have it the next without the salmon taking over. Healthy salad; good use for leftover grilled salmon.

MtlMom's Review

August 20, 2013
Only okay. Underwhelmed, as another reviewer said. Not sure I will make again.

Salters's Review

October 07, 2012
This recipe is a main stay in our house. I have made it several (more than 10) times. Double the amount of salmon; serve it with crusty bread with herbed olive oil for dipping the bread. My kids love it. I made it for pot luck parties. It always goes fast.

mmmbanya12135's Review

August 19, 2012
Blech! Underwhelming and not very tasty. Strange combination of flavors. Will not make again. I won't even bother trying to improve on it.

veryslowcook's Review

October 10, 2011
This was good, but we didn't think it was anything special. Perhaps the dressing needs more flavor.

springhilllad's Review

June 26, 2011
Followed recipe. Quick with excellent taste. All loved it. Great summer dish here in Florida.

tara31's Review

June 12, 2010
Fabulous, light salad! Made exactly as directed - even better the next day!