Salmon Pesto Pasta Salad
Prep time
Cook time
Total time
Serves: 8-10
  • 8 ounces dry, small shell pasta (gluten-free, if needed)
  • 2 to 3 teaspoons garlic, finely minced
  • ½ cup prepared dairy-free basil pesto (homemade or brands like Meditalia)
  • ½ cup light dairy-free Italian salad dressing (such as Annie's)
  • 1 zucchini, cut in ½-inch half-moon slices
  • 1 pint cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • ¾ cup frozen peas, defrosted
  • 1 can (14.75 ounces) Wild Alaska salmon (traditional or skinless, boneless), drained and chunked
  • Salt and pepper, to taste
  1. Cook the pasta according to package directions; drain well. Let cool slightly then toss with garlic, pesto and dressing.
  2. Cook zucchini in covered microwavable container on high 2 minutes or until just tender and bright green.
  3. Toss blanched zucchini, tomatoes, onion and peas into pasta and stir to combine. Gently fold in drained salmon; season to taste with salt and pepper. Serve immediately or chill before serving.
Recipe by Go Dairy Free at