Salmon Pasta Salad

I love a simple pasta salad in the summer, especially if it’s packed with protein and easy to take on the go. This salmon pasta salad is has all those traits and more. It’s a 30-minute summer meal, it’s easy to travel with, and it’s filled with healthy fats and protein.

Because you eat salmon pasta salad cold, you can get away with taking it to work for lunch (no smelly salmon to heat in the microwave!). It also works as a make-ahead potluck recipe. Just be sure to double the recipe if you’re looking for a pasta salad to feed a crowd.

Salmon Pasta Salad Ingredients

• Spiral pasta: Spiral pasta is what the recipe calls for, but any small noodle that’s good in a cold pasta salads will be fun here. Try farfalle, macaroni or even campanelle.
• Salmon: The recipe calls for fully cooked salmon, either fresh or canned. You can use any type of salmon. It’s also a great way to use up leftover salmon.
• Cherry tomatoes: Cherry tomatoes are quartered here for the perfect little bites and pops of color.
• Cucumber: Quarter and slice the cucumber, making sure to deseed it if it’s large with lots of seeds.
• Red onion: A little zing of raw red onion pairs so wonderfully with the fatty salmon. I like to slice the onion as thin as possible with the grain rather than against it.
• Canola oil: Canola oil is the base for the dressing of this salmon pasta salad. If you prefer a different oil, you can always use an extra virgin olive oil instead.
• Lemon juice: Don’t skip out on lemon if there’s salmon involved. Use fresh-squeezed lemon juice for the best flavor.
• Seasonings: The dill, garlic, salt and pepper are all combined to make a flavorful dressing for the salmon and pasta.

Directions

Step 1: Combine the salad ingredients

In a large bowl, toss the cooked pasta with the salmon, tomatoes, cucumber and onion.

Step 2: Make the dressing

In a separate smaller bowl, make your dressing by combining the oil, lemon or lime juice, dill, garlic, salt and pepper. Whisk the ingredients together well, and pour the dressing over the pasta. Mix the salad so all the pasta is coated in dressing, then cover and chill.

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Recipe Variations

• Use different pasta shapes: Though the recipe calls for spiral, lots of pasta shapes will do well here. Try anything small with some crevices/ridges so the pasta can catch all the dressing.
• Make it creamy: Salmon also goes really well with creamy elements, so feel free to try a creamy dressing. Adding a tablespoon or so of mayonnaise to the current dressing is your easiest bet. You can also try green goddess dressing.
• Add other goodies: This salmon pasta salad is super versatile. Toss in peas, artichoke hearts and sliced olives for extra texture.

How to Store Salmon Pasta Salad

Store any leftovers in an airtight container for up to three days in the fridge. We don’t recommend freezing this dish, so it’s best to eat it all fresh.

Salmon Pasta Salad Tips

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What mistakes should you avoid when making pasta salad?

Make sure not to overcook your pasta when making this salmon pasta salad. And don’t forget to let it chill for a bit before eating. We recommend chilling the salad for at least one hour, but you could make it up to 24 hours ahead.

What can you serve with salmon pasta salad?

Though the salmon makes it filling enough to enjoy on its own, we always love a good side dish. Serve this salmon pasta salad with your favorite summer side dishes like corn on the cobb or grilled zucchini.