Salmon, Spinach & Feta Pasta Salad

Serves 4-6
Time 25 minutes


500g elbow pasta

300g smoked salmon, torn into pieces 

250g baby spinach

1 bunch of dill, chopped roughly

1 cup pine nuts

3 Lebanese cucumbers, peeled into ribbons

¼ cup capers

150g feta, crumbled

1 cup Greek-style yoghurt

3 tbsp pomegranate molasses

1 lemon, juiced

Olive oil

Salt & pepper



Cook pasta as per packet directions.

Once pasta is cooked, strain and refresh under running cold water.

Strain and add a little olive oil to the pasta and toss.

Place in fridge and cool.

In a bowl mix, yoghurt, molasses, lemon juice and a splash of olive oil.

Remove pasta from the fridge and mix the remaining ingredients. Add salt and pepper to taste.

Place pasta salad onto a platter and top with yoghurt dressing