Go Back
Salmon Pasta Salad Recipe
Ash Tyrrell

Salmon Pasta Salad Recipe

I recently made this salmon pasta salad, and I can honestly say it was a game-changer for my lunch routine. The combination of tender pasta, flaky salmon, and fresh vegetables made each bite feel both light and satisfying.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Ingredients Method Notes

Ingredients
  

  • 8 ounces of pasta I prefer fusilli or penne for their texture; don’t overcook it or it’ll get mushy.
  • 1 cup cooked salmon fresh salmon works best; canned is fine for convenience.
  • 1/2 cup celery chopped (adds a subtle crunch; avoid frozen celery).
  • 1/2 cup red bell pepper diced (gives sweetness and color).
  • 1/4 cup red onion finely chopped (balances the flavors; soak in water for 5 minutes if you want milder taste).
  • 1/2 cup mayonnaise I like using full-fat for creaminess; you can mix half mayo, half Greek yogurt for lighter version.
  • 1 tablespoon Dijon mustard adds tanginess.
  • 1 tablespoon lemon juice freshly squeezed gives the best flavor.
  • 1 teaspoon dill chopped (fresh dill is ideal; dried works in a pinch).
  • Salt and pepper to taste I usually start small and adjust after mixing.

Method
 

  1. I start by boiling the pasta in salted water until it’s al dente. Overcooked pasta can turn mushy and ruin the salad texture. Once cooked, I drain it and rinse under cold water to stop cooking and cool it for the salad.
  2. While the pasta cooks, I flake the cooked salmon into bite-sized pieces. I then chop celery, bell pepper, and red onion to add crunch and color. Mixing these separately helps maintain their texture when combined with the pasta.
  3. In a small bowl, I mix mayonnaise, Dijon mustard, lemon juice, dill, salt, and pepper. I like tasting it as I go, adjusting acidity or seasoning to my preference. This creamy dressing ties all the flavors together perfectly.
  4. I gently toss the pasta, salmon, and vegetables with the dressing. Using a folding motion helps keep the salmon from breaking into tiny pieces. Once everything is coated evenly, I refrigerate for at least 30 minutes to let the flavors meld.
  5. Chilling the salad enhances the flavors and gives a refreshing taste. I usually serve it cold, straight from the fridge, garnished with extra dill or lemon wedges for a bright finish.

Notes

  • I always use fresh salmon when possible; it makes a huge difference in flavor.
  • I like chilling the salad for at least an hour—it allows all the flavors to marry perfectly.
  • I add a little crunch with toasted seeds or nuts on top before serving.
  • I prefer using freshly squeezed lemon juice rather than bottled for brightness.
  • I lightly season the pasta while boiling so every bite is flavorful.