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This Salmon Pasta Salad is a nourishing and indulgent meal that works for weeknights, lunches, or picnics. It combines tender salmon, al dente pasta, crisp vegetables, and a zesty creamy dressing. The flavors develop beautifully when made ahead, making this salmon pasta salad a versatile crowd-pleaser.

Why You’ll Love This Salmon Pasta Salad

Versatile & adaptable: Serve warm, chilled, or pack for a picnic—it’s a fantastic make-ahead dish.
Perfect textures: Flaky salmon, chewy pasta, and crunchy veggies in a creamy, zesty dressing.
Effortlessly fancy: Simple, quality ingredients like fresh dill and lemon elevate it for any occasion.
Protein-packed & fresh: Satisfying salmon with light, refreshing veggies for a complete, feel-good meal.

Ingredients & Tools

300 g short pasta, like fusilli or penne
2 salmon fillets (about 400 g total), skinless
1 tbsp olive oil
1/2 tsp smoked paprika
1 large cucumber, diced
1 small red onion, finely sliced
200 g cherry tomatoes, halved
3 tbsp capers, drained
1/4 cup fresh dill, chopped
1/2 cup Greek yogurt
3 tbsp mayonnaise
1 lemon, juiced and zested
1 tsp Dijon mustard
1 small garlic clove, minced
Salt and black pepper to taste

Tools: Large pot for pasta, baking sheet, medium mixing bowl, small bowl for dressing.

Notes: Full-fat Greek yogurt and good quality mayonnaise improve the dressing’s creaminess and tang. Fresh dill is essential for its bright, anise-like flavor.

Nutrition (per serving)

Calories:	485 kcal
Protein:	28 g
Fat:	18 g
Carbs:	52 g
Fiber:	4 g

Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

Pasta shape matters. Go for short pasta with grooves or twists, like fusilli, farfalle, or penne. These shapes hold the dressing and little bits of salmon and veg in every forkful, which is exactly what you want.
Don’t overcook the salmon. Salmon can go from perfectly moist to dry and chalky surprisingly fast. We’re baking it just until it flakes easily with a fork—this usually takes around 12-15 minutes depending on thickness.
Let your ingredients cool. It’s tempting to mix everything while the pasta and salmon are hot, but if you want a truly cohesive salad, let both cool to room temperature first. This keeps the veggies crisp and prevents the dressing from getting watery.
Fresh herbs are non-negotiable. Dried dill just won’t give you the same vibrant, fresh punch that this salad needs. If you can’t find dill, fresh parsley or chives would be your next best bet.

How to Make Salmon Pasta Salad

Step 1: First, get your pasta going. Bring a large pot of well-salted water to a rolling boil—it should taste like the sea. Add your pasta and cook it according to the package directions until it’s al dente, with a slight bite. Once it’s done, drain it thoroughly and rinse it briefly under cold water to stop the cooking process. This helps the pasta keep its perfect texture and prevents it from becoming mushy in the salad. Let it drain well while you move on to the salmon.

Step 2: While the pasta cooks, preheat your oven to 200°C (400°F). Pat the salmon fillets completely dry with a paper towel—this helps the skin get nice and crisp if you’ve left it on, or helps the seasoning stick. Place them on a baking sheet lined with parchment paper. Drizzle with the olive oil and rub it all over, then season generously with salt, black pepper, and the smoked paprika. The paprika adds a subtle warmth and beautiful color.

Step 3: Bake the salmon for 12-15 minutes. You’ll know it’s done when it flakes easily with a fork but is still moist in the center. Be careful not to overcook it! Once it’s out of the oven, let it cool on the tray for a few minutes. Then, use a fork to break it into large, flaky chunks. Let it cool completely to room temperature before adding it to the salad.

Step 4: Now, for the star of the show—the dressing. In a small bowl, combine the Greek yogurt, mayonnaise, lemon juice, lemon zest, Dijon mustard, and that minced garlic clove. Whisk it all together until it’s smooth and creamy. The dressing should be tangy, a little garlicky, and have a lovely pale color. Season it with a good pinch of salt and a few grinds of black pepper. Give it a taste and adjust—maybe a little more lemon if you like it extra zingy.

Step 5: Time to bring it all together. In your large mixing bowl, combine the cooled pasta, the flaked salmon, diced cucumber, sliced red onion, halved cherry tomatoes, capers, and all that beautiful fresh dill. Pour the dressing over the top. Now, gently fold everything together with a large spatula or spoon. You want to coat every component evenly but be careful not to break up the salmon too much. The salad should look vibrant and inviting.

Step 6: Your final act is to let the magic happen. You can serve this salad immediately, but honestly, it’s even better if you cover the bowl and let it rest in the fridge for at least 30 minutes. This gives the pasta time to soak up some of the dressing and allows all the flavors to marry beautifully. Give it one final gentle stir before serving, check the seasoning, and get ready to enjoy.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 3 days.
Freezer: Not recommended—pasta and vegetables will lose texture.
Reviving: If dry, stir in a splash of lemon juice or extra yogurt to refresh.

Serving Suggestions

Complementary Dishes

A simple arugula salad with a lemon vinaigrette — The peppery arugula provides a crisp, clean contrast to the rich and creamy pasta salad, making the whole meal feel more balanced.
Grilled asparagus or zucchini — Those smoky, charred notes from the grill work wonderfully with the lemony salmon and add another lovely vegetable element to your plate.
Crusty garlic bread — Because is any pasta meal truly complete without something to sop up every last bit of that delicious dressing? It’s a no-brainer.

Drinks

A crisp Sauvignon Blanc — Its citrusy and herbal notes are a perfect match for the lemon and dill in the salad, cutting through the richness beautifully.
A light lager or pilsner — The clean, crisp carbonation of a good beer is fantastic with the creamy texture of the pasta and the oily salmon.
Sparkling water with lemon slices — A non-alcoholic option that still feels celebratory and helps cleanse the palate between those wonderfully flavorful bites.

Something Sweet

Lemon sorbet — It’s a refreshing, palate-cleansing finish that continues the citrus theme from the salad without feeling too heavy.
Almond biscotti for dipping — These crunchy, not-too-sweet cookies are perfect with a final cup of coffee or tea and provide a lovely textural contrast.
Fresh berry salad with a mint — A mix of raspberries, blueberries, and blackberries with a hint of mint is light, juicy, and the perfect end to a meal that’s all about fresh flavors.

Top Mistakes to Avoid

Mistake: Using hot pasta and salmon. If you mix everything while the main components are still warm, the heat can wilt your fresh vegetables and make the dressing thin and runny. Patience is key—let them cool to room temperature first.
Mistake: Over-mixing the salad. Once you add the flaked salmon, you want to fold everything together gently. Aggressive stirring will break the salmon down into tiny, almost paste-like bits, and you’ll lose those beautiful, substantial flakes.
Mistake: Skipping the salt in the pasta water. This is your one and only chance to season the pasta itself from the inside out. Unsalted pasta will make the whole salad taste bland, no matter how well-seasoned your dressing is.
Mistake: Not tasting the dressing before adding it. Your palate is your best tool. Always taste the dressing and adjust the salt, pepper, or lemon to your liking before you commit it to the whole salad.

Expert Tips

Tip: Cook the salmon from room temperature. Take the salmon out of the fridge about 15-20 minutes before you plan to bake it. This helps it cook more evenly, preventing a overcooked outside and a cold, undercooked center.
Tip: Add the cucumbers last-minute for maximum crunch. If you know you’re making this salad hours in advance, consider mixing everything except the cucumber. Stir in the diced cucumber right before serving to ensure it stays perfectly crisp and doesn’t water out the dressing.
Tip: Use the pasta water. Before you drain your pasta, save about a 1/4 cup of the starchy cooking water. If your salad seems a little dry after chilling, a tablespoon or two of this water mixed in will loosen the dressing and make it silkier.
Tip: Customize your veggies. This recipe is a fantastic template. Feel free to add blanched green beans, sweet corn, roasted red peppers, or even some sliced radishes for extra color and different textures.

FAQs

Can I use canned salmon instead of fresh?
You absolutely can, and it’s a great shortcut! Use two 5-ounce cans of boneless, skinless salmon, well-drained. The flavor and texture will be a bit different—more subdued and less flaky—but it’s still delicious and makes the salad even quicker to throw together. Just be gentle when folding it in so it doesn’t completely disintegrate.

How long will this pasta salad keep in the fridge?
Stored in an airtight container, it will be at its best for up to 3 days. The pasta may continue to absorb the dressing, so it might seem a bit drier on day two or three. If that happens, a tiny splash of lemon juice or a dollop of extra yogurt can help revive it. I don’t recommend freezing it, as the texture of the pasta and vegetables will suffer.

Can I make this recipe dairy-free?
Yes, it’s an easy swap! Simply replace the Greek yogurt with a dairy-free plain yogurt alternative (unsweetened, of course) and use a vegan mayonnaise. The flavor profile will remain very similar, and you’ll still get that creamy, tangy dressing that makes this salad so special.

My salad seems a bit dry. What did I do wrong?
This usually happens if the pasta was over-drained or if it absorbed the dressing too quickly. No worries—it’s a simple fix. Just whisk together an extra tablespoon each of yogurt and lemon juice and gently fold it into the salad. The starchy pasta water trick mentioned in the tips also works wonders here.

Is it okay to eat this salad warm?
Of course! While I prefer it chilled or at room temperature, it’s perfectly delicious served warm. Just combine the hot, drained pasta and the warm, flaked salmon with the room-temperature vegetables and dressing. It becomes a comforting, warm pasta dish that’s ready in under 30 minutes. A perfect cozy dinner option.

Salmon Pasta Salad

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Mediterranean, fusion

Servings 4

Total Time 45 minutes

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Make this easy Salmon Pasta Salad with flaky salmon, fresh veggies, and a creamy dressing. Perfect for picnics, lunches, or dinners. Get the recipe now!

Ingredients

For the salad:

300 g short pasta (like fusilli or penne)
2 salmon fillets (skinless, about 400 g total)
1 tbsp olive oil
1/2 tsp smoked paprika
1 large cucumber (diced)
1 small red onion (finely sliced)
200 g cherry tomatoes (halved)
3 tbsp capers (drained)
1/4 cup fresh dill (chopped)

For the dressing:

1/2 cup Greek yogurt
3 tbsp mayonnaise
1 lemon (juiced and zested)
1 tsp Dijon mustard
1 small garlic clove (minced)
Salt and black pepper (to taste)

Instructions

01
First, get your pasta going. Bring a large pot of well-salted water to a rolling boil—it should taste like the sea. Add your pasta and cook it according to the package directions until it’s al dente, with a slight bite. Once it’s done, drain it thoroughly and rinse it briefly under cold water to stop the cooking process. This helps the pasta keep its perfect texture and prevents it from becoming mushy in the salad. Let it drain well while you move on to the salmon.
02
While the pasta cooks, preheat your oven to 200°C (400°F). Pat the salmon fillets completely dry with a paper towel—this helps the skin get nice and crisp if you’ve left it on, or helps the seasoning stick. Place them on a baking sheet lined with parchment paper. Drizzle with the olive oil and rub it all over, then season generously with salt, black pepper, and the smoked paprika. The paprika adds a subtle warmth and beautiful color.
03
Bake the salmon for 12-15 minutes. You’ll know it’s done when it flakes easily with a fork but is still moist in the center. Be careful not to overcook it! Once it’s out of the oven, let it cool on the tray for a few minutes. Then, use a fork to break it into large, flaky chunks. Let it cool completely to room temperature before adding it to the salad.
04
Now, for the star of the show—the dressing. In a small bowl, combine the Greek yogurt, mayonnaise, lemon juice, lemon zest, Dijon mustard, and that minced garlic clove. Whisk it all together until it’s smooth and creamy. The dressing should be tangy, a little garlicky, and have a lovely pale color. Season it with a good pinch of salt and a few grinds of black pepper. Give it a taste and adjust—maybe a little more lemon if you like it extra zingy.
05
Time to bring it all together. In your large mixing bowl, combine the cooled pasta, the flaked salmon, diced cucumber, sliced red onion, halved cherry tomatoes, capers, and all that beautiful fresh dill. Pour the dressing over the top. Now, gently fold everything together with a large spatula or spoon. You want to coat every component evenly but be careful not to break up the salmon too much. The salad should look vibrant and inviting.
06
Your final act is to let the magic happen. You can serve this salad immediately, but honestly, it’s even better if you cover the bowl and let it rest in the fridge for at least 30 minutes. This gives the pasta time to soak up some of the dressing and allows all the flavors to marry beautifully. Give it one final gentle stir before serving, check the seasoning, and get ready to enjoy.