Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 350g large dried shell pasta

  3. 3 green onions, thinly sliced

  4. 415g can red salmon, drained, flaked

  5. 250g cherry tomatoes, halved

  6. 75g baby spinach leaves

  7. Yoghurt and dill dressing

  8. 1/2 cup plain Greek-style yoghurt

  9. 1/2 cup light whole-egg mayonnaise

  10. 2 tablespoons lemon juice

  11. 2 tablespoons finely-chopped fresh dill sprigs

  12. 2 tablespoons capers, rinsed, chopped

Instructions Jump to Ingredients ↑

  1. Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain. Rinse under cold water. Remove to a bowl. Add green onions, salmon, tomatoes and spinach. Toss to combine.

  2. Make yoghurt dressing: Combine yoghurt, mayonnaise, lemon juice, dill and capers in a bowl. Season with salt and pepper.

  3. Spoon dressing over pasta. Serve.


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