Wild Salmon Pasta Salad


6 oz pasta of choice (we used small shells)

1 tbsp olive oil

2/3 cup plain Greek yogurt

1 tsp apple cider vinegar

2 tbsp chopped parsley

1/2 tsp kosher salt

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

1/2 red onion, diced

1/2 cup shredded leftover Fishpeople wild Keta or Sockeye salmon


1. Cook pasta according to package instructions. Rinse with cold water and toss with olive oil. Set aside.

2. In a bowl, mix together Greek yogurt, apple cider vinegar, parsley, and salt.

3. Add pasta to a large serving bowl. Add the yogurt mixture and toss until pasta is coated. Add all remaining ingredients and stir together. 

4. Keep refrigerated until ready to serve.