Salmon Pasta Salad
This salmon pasta salad recipe combines flaked salmon, short pasta, and crisp vegetables in a creamy dill dressing. It comes together with one pound of salmon, twelve ounces of pasta, and about a dozen pantry and produce staples, all tossed in a bowl and chilled before serving.
Equipment
- Large pot - for boiling pasta
- Baking sheet - if baking fresh salmon
- Large mixing bowl - glass preferred to avoid retaining odors
- Medium mixing bowl - for the dressing
- Rubber spatula or large spoon - for folding
- Airtight storage container - for chilling
- OXO Good Grips Salad Spinner - (optional) for drying vegetables
- Microplane Fresh Herb Mincer - (optional) for mincing dill
Ingredients
- 12 oz medium pasta shells or rotini - 340g
- 1 lb cooked salmon - 450g, flaked (baked, grilled, or 2 cans of canned wild pink salmon, 14.75 oz/418g each, drained and flaked)
- 1 cup celery - 120g, diced
- 1 cup English cucumber - 120g, diced
- 1/2 cup red bell pepper - 75g, diced
- 1/2 cup red onion - 60g, finely diced
- 1/2 cup frozen peas - 70g, thawed
For the Dressing
- 3/4 cup mayonnaise - 170g, full-fat preferred
- 1/4 cup sour cream - 60g, full-fat preferred
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 3 tbsp fresh dill - finely chopped (or 1 tbsp dried dill)
- 1/2 tsp garlic powder
- 1/2 tsp salt - plus more to taste
- 1/4 tsp black pepper - plus more to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta shells or rotini according to package directions until al dente. Drain in a colander and rinse briefly under cold water to stop cooking, then set aside to drain fully.
- If using fresh salmon, preheat the oven to 400°F (200°C), pat the salmon dry, season with salt and pepper, and bake for 12-15 minutes until it flakes easily. Let cool slightly, then flake into bite-sized pieces with two forks. If using canned salmon, drain well and flake with a fork, removing any bones or skin.
- In a medium mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, fresh dill, garlic powder, salt, and pepper until smooth and fully combined. Taste and adjust seasoning as needed.
- Dice the celery, cucumber, red bell pepper, and red onion into small, even pieces. Measure out the thawed peas and set all the vegetables aside together.
- In a large mixing bowl, combine the cooled, drained pasta with the celery, cucumber, red bell pepper, red onion, and peas. Pour the dressing over the pasta and vegetables, then toss gently with a rubber spatula until everything is evenly coated.
- Add the flaked salmon to the bowl and fold gently with a spatula, turning the salad over on itself rather than stirring hard. Stop folding as soon as the salmon is distributed to avoid breaking it into tiny pieces.
- Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour to let the flavors come together and the dressing thicken. Give the salad one more gentle toss right before serving.
Notes
- Rinse the pasta in cold water: This stops the cooking process and keeps the noodles from turning mushy once the dressing is added.
- Pat the cucumber dry: Excess moisture from cucumber is the most common reason this salad turns watery after a day in the fridge. Use a salad spinner or paper towels to remove excess moisture.
- Don't skip the chill time: Serving it warm or straight after mixing means the dressing hasn't had time to bind everything together. For best flavor, chill overnight.
- Use full-fat mayo and sour cream: Light versions tend to release water as the salad sits, which thins out the dressing.
- Flake the salmon by hand: A food processor or aggressive chopping turns the salmon into a paste instead of distinct flakes.
- Season the dressing before adding the pasta: It's much easier to taste and adjust seasoning in a small bowl than in a full batch of salad.
- Save a spoonful of dill for garnish: A sprinkle on top right before serving makes the dish look freshly made.
- Let the pasta cool completely: Adding salmon to warm pasta can cause the dressing to break and turn oily. Cool the pasta fully before combining.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. If the dressing looks dry, stir in a spoonful of mayo or a splash of lemon juice.
- Make it your own: Try Greek-style with feta and olives, spicy with sriracha, or smoky with smoked salmon. Whole wheat or chickpea pasta also work well.
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 32gProtein: 24gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 480mgPotassium: 320mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 45mgCalcium: 6mgIron: 8mg
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