Pasta Salad with Salmon

From cookbook author and registered dietitian nutritionist Ellie Krieger.

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Step 1

Cook pasta according to package instructions. (al dente)

Step 2

Drain pasta and refrigerate for at least 30 minutes.

Step 3

In a medium bowl, stir together the dressing, dill, mustard, lemon zest and juice, ⅛ tsp salt and black pepper until combined.

Step 4

Cook salmon fillets stove top in a skillet over high heat until internal temperature reaches 145°F. Sear one side for 5 minutes, turning and sear for another 5 minutes. Lower temperature to meadiun and cook until the 145°F is reached, about 20 minutes.

Step 5

In a large bowl, use a fork to break up the salmon into chunks. Add about half of the dressing and stir to coat.

Step 6

Add the celery, onion, the cooled pasta and the remaining dressing, and gently toss to combine.

Step 7

Place about 6 leaves of the lettuce onto each serving plate, or arrange them all on one big serving platter. Mound the pasta salad on top, garnish with dill fronds and serve.

Step 8

Combine all the ingredients in a blender.

Step 9

Transfer to a bowl and stir in ¼ cup cup crumbled blue cheese.

Step 10

Blend until smooth.

Step 11

Season to taste.

Step 12

Refrigerate for up to 5 days