Pasta Salad w/ Salmon, Squash, Dijon, & Dill

This Salmon Pasta Salad consists of rigatoni, roasted kabocha squash, dijon mustard, fresh dill, and freshly squeezed lemon juice.

Prep Time 15

Cook Time 15

Cooling Time 30

Total Time 1

Course Main Course, Salad

Cuisine American, Italian

Servings 2 servings

I used Roasted Kabocha Squash in this recipe. This takes a couple of hours and requires aluminum foil and a baking dish. I am a big fan of ambercup squash. It's a medium-sized variety with dense flesh and a lot of flavor. You can easily substitute butternut squash, pie pumpkin, or other gourd of choice.
I utilized some leftover salmon recipe. Baked Salmon takes about 15 minutes to cook in the oven, depending on the size of the filet. Otherwise Barbecue Salmon can also be made wrapped in foil on the grill.I also utilized some leftover salmon recipe. Baked Salmon takes about 15 minutes to cook in the oven, depending on the size of the filet. Otherwise Barbecue Salmon can also be made wrapped in foil on the grill.

Add about 4 inches of water to a large pot and bring to a boil over high heat.
Cook pasta according to the manufacturer's instructions. This typically entails boiling for about 8-12 minutes, or until barely al dente.
Remove the pasta from the water and chill until cool to the touch.
You may want to stir it occasionally to keep the noodles from sticking together.

Add all of the ingredients to a large bowl and mix to combine. Serve immediately or refrigerate. This is a great recipe to make a day ahead of time and let chill.

I almost added a little bit of Greek yogurt and minced up pickles to this. Almost like it's a mayonnaise-free salmon-infused tartar sauce. Although I really just didn't want to break out a cutting board (I pulled apart the dill by hand). So, adding garlic, ginger, onion, shallots, or even pickles and Greek yogurt might also be a fun way to experiment with this recipe!