Salmon Pasta Salad
This Salmon Pasta Salad is a fresh, healthy cold pasta salad packed with flaky salmon, crisp vegetables, and a bright lemon-herb dressing. Elegant enough for entertaining yet quick enough for weeknights, it delivers bold, balanced flavor in every bite.
Servings: 4 servings
Calories: 480kcal
Equipment
- large pot
- colander
- mixing bowl
- skillet
- whisk or jar
- knife and cutting board
Ingredients
- 300 g farfalle or fusilli pasta
- 400 g salmon fillet
- 200 g cherry tomatoes, halved
- 0.5 English cucumber, sliced
- 0.25 red onion, thinly sliced
- 2 tbsp capers
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 0.25 cup extra virgin olive oil
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 2 tbsp fresh dill, chopped
- salt and black pepper to taste
- 1 avocado (optional)
Instructions
- Whisk together lemon juice, zest, olive oil, mayonnaise, Dijon mustard, garlic, dill, capers, salt, and pepper until emulsified. Reserve some dressing.
- Season salmon with salt and pepper and cook in a skillet until just flaky. Let cool, then break into large flakes.
- Cook pasta in salted boiling water until al dente. Drain and rinse under cold water until cool.
- Prepare vegetables by slicing tomatoes, cucumber, and red onion.
- Combine pasta and vegetables in a large bowl. Add most of the dressing and toss well.
- Gently fold in the salmon and remaining dressing, keeping flakes intact.
- Add avocado if using, garnish with dill, and adjust seasoning. Serve chilled or at room temperature.
Notes
Cook salmon just until flaky and moist to avoid dryness. Always add salmon at the end and fold gently to keep large flakes intact. Reserve dressing for serving, as the pasta absorbs it over time. Best enjoyed fresh or within 2 days. Add avocado just before serving.