Summer Salmon Pasta Salad

Recipe by Megan Horsley



Cook Time


Prep Time



Serves 06

You’ll want to bring this super simple pasta salad to the next potluck because it is a guaranteed crowd pleaser! Packed with protein and omega 3’s from the wild salmon, along with fibre and additional protein from the chickpea pasta, this pasta salad will keep your blood sugar stabilized and your taste buds satisfied! By pulling in some fresh dill and green peas, this pasta salad is the perfect chilled main or side for your next summer meal. Plus, this dish can be easily modified to make it vegan or legume-free with the swaps below.


  1. 1

    COOK: the pasta based on package instructions. Add the peas to the pot in the final minute to cook quickly.

  2. 2

    COMBINE: the coconut yogurt, lemon juice, garlic, sea salt, and black pepper in a large bowl.

  3. 3

    RINSE: the cooked pasta and peas with cold water to cool them down.

  4. 4

    ADD: the pasta and the rest of the ingredients to the bowl with the dressing. Toss well to coat. Serve chilled.

  5. 5

    Substitutions: Can’t have chickpeas? Use wheat pasta, lentil pasta or quinoa pasta to make it legume-free. Vegan? Leave out the salmon and keep the peas for a protein-packed meal. Extra creamy? Cut the coconut yogurt serving in half and add in (vegan) mayo for additional creaminess.

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