Salmon Pasta Salad

There’s something about a big bowl of salmon pasta salad that feels like sunshine in food form.

Think rosy flakes of salmon tucked between curls of al dente pasta, crisp cucumber and peas, all lightly coated in a creamy, lemon‑herb dressing.

It’s a revitalizing seafood dish that comes together fast—perfect for when you need a satisfying meal in under 30 minutes.

This recipe is made for busy weeknights, easy lunches, and anyone who loves make-ahead meals. I first threw it together on a hectic Monday, when dinner needed to double as tomorrow’s work lunch.

Instead of stressing, I ended up with a chilled salad that tasted even better the next day—no reheating, no extra dishes.

It shines at potlucks, casual gatherings, or as a cool, comforting option on warm evenings when the oven is staying off. Ready to bring this dish to life?

Why You’ll Love It

• Delivers fresh, bright flavors with creamy, tangy lemon-dill dressing
• Packs protein-rich salmon for a satisfying, filling main-course salad
• Comes together quickly with simple prep and no-fuss ingredients
• Stays delicious chilled, perfect for make-ahead lunches or picnics
• Welcomes easy swaps with canned salmon and whatever veggies you have

Ingredients

• 8 ounces short-cut pasta (rotini or penne) — cook to al dente so it holds up in the salad
• 8 ounces cooked salmon, flaked — remove skin and bones for best texture
• 1 cup cherry tomatoes, halved — choose ripe, firm tomatoes so they don’t mush
• 1/2 cup cucumber, diced — peel if the skin is thick or waxy
• 1/4 cup red onion, finely chopped — rinse briefly in cold water to mellow sharpness
• 1/4 cup black olives, sliced — use pitted olives for easier prep
• 1/4 cup celery, thinly sliced — include some leaves for extra flavor
• 1/4 cup fresh parsley, chopped — flat-leaf parsley has better flavor than curly
• 1/3 cup mayonnaise — full-fat mayo gives the creamiest dressing
• 3 tablespoons plain Greek yogurt — adds tang while lightening the dressing
• 2 tablespoons freshly squeezed lemon juice — bottled juice is less bright
• 1 tablespoon Dijon mustard — smooth Dijon blends best into the dressing
• 2 tablespoons olive oil — use a mild extra-virgin so it doesn’t overpower
• 1/2 teaspoon garlic powder — distributes more evenly than fresh garlic here
• 1/2 teaspoon dried dill — rub between fingers to release flavor
• 1/2 teaspoon salt, or to taste — adjust after tossing with the dressing
• 1/4 teaspoon black pepper, or to taste — freshly ground has better aroma

Step-by-Step Method

Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the short-cut pasta and cook until al dente, following the package time. Stir occasionally to prevent sticking.

Once tender with a slight bite, drain the pasta in a colander. Rinse under cold water to stop cooking and cool quickly. Let it drain thoroughly.

Prep the Salmon and Vegetables

Flake the cooked salmon into bite-size chunks, removing any skin or bones. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and slice the black olives and celery.

Chop the fresh parsley. Keep everything in separate piles on a cutting board so it’s easy to add to the bowl later.

Whisk the Creamy Dressing

Combine mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and olive oil in a small bowl. Add garlic powder, dried dill, salt, and black pepper.

Whisk until the mixture is smooth and emulsified. Taste and adjust the seasoning if needed. Aim for a tangy, creamy dressing that will coat the pasta and salmon evenly.

Combine Pasta, Salmon & Veggies

Transfer the cooled, well-drained pasta to a large mixing bowl. Add the flaked salmon, cherry tomatoes, cucumber, red onion, olives, celery, and chopped parsley.

Use a wooden spoon to gently toss the ingredients together. Distribute the vegetables and salmon evenly through the pasta, being careful not to break up the salmon too much.

Toss with Dressing

Pour the prepared dressing evenly over the pasta mixture. Gently fold and toss with a wooden spoon until everything is well coated.

Scrape the sides and bottom of the bowl to catch any dressing. Taste and adjust with extra salt, pepper, or lemon juice. Aim for a balanced flavor with a creamy but not heavy coating.

Chill and Serve

Cover the mixing bowl tightly and refrigerate the salad for at least 10 minutes. Allow the flavors to meld and the salad to fully chill.

Before serving, give it a gentle stir to redistribute the dressing. Garnish with extra chopped parsley, if desired. Serve cold or lightly chilled as a main course or hearty side.

Ingredient Swaps

• Use canned salmon instead of cooked fresh salmon for a budget-friendly swap (drain very well).
• Make it dairy-free by replacing Greek yogurt with a dairy-free yogurt or extra mayo, and guarantee the mayo is dairy-free.
• Swap veggies based on what you have: bell peppers, peas, corn, or roasted zucchini all work well.
• Use any short pasta (fusilli, farfalle, shells) or a whole‑wheat or gluten-free variety to fit your needs.
• Replace black olives with capers or pickles if olives aren’t available or preferred.

You Must Know

– Make-Ahead – To keep vegetables crisp for next-day serving (up to 24 hours), chill the dressed pasta and salmon separately from the cut cucumbers and tomatoes, then combine them 15–20 minutes before eating so juices don’t dilute the 1/3 cup mayo + 3 tbsp yogurt dressing.

Serving Tips

• Serve slightly chilled in a shallow bowl, garnished with extra parsley and lemon wedges.
• Pair with crusty bread or garlic toast and a simple green side salad.
• Add a side of fresh fruit, like melon or berries, for a light, summery meal.
• Portion into individual jars or cups for easy make-ahead lunches or picnics.
• Top with extra flaked salmon or shaved Parmesan for a more substantial main course.

Storage & Make-Ahead

This salmon pasta salad keeps well in the fridge for up to 3 days in an airtight container.

It’s ideal to make a day ahead so flavors meld.

Stir before serving and refresh with a squeeze of lemon or a drizzle of olive oil.

This dish doesn’t freeze well.

Reheating

Reheat small portions gently in the microwave with a loose cover, using 50% power.

For larger servings, enjoy chilled or bring to room temperature instead of fully reheating to preserve the creamy dressing and texture.

Picnic and Potluck Favorite

Often the dishes that disappear first at a picnic table are the ones that feel both comforting and bright, and salmon pasta salad fits that sweet spot perfectly.

I love setting out a chilled bowl and watching the colors shine in the sun—coral salmon, glossy olives, bursts of red tomato and green parsley nestled in tender spirals of pasta.

It travels well, too. I chill it thoroughly, pack it in a tight-sealing container, and tuck it into a cooler with plenty of ice packs. When you lift the lid, there’s that lemony, herby aroma, the creaminess of the dressing clinging to each piece without feeling heavy.

It’s easy to scoop, easy to share, and somehow feels special without any fuss.

Final Thoughts

Give this Salmon Pasta Salad a try the next time you’re craving something fresh, hearty, and easy to throw together.

Feel free to tweak the veggies, dressing, or type of pasta to make it your own—there’s plenty of room to get creative!

Frequently Asked Questions

Can I Make This Salmon Pasta Salad Dairy-Free Without Losing Creaminess?

Yes, you can, and you won’t miss the creaminess. I’d swap Greek yogurt and mayo for a rich vegan mayo, a splash of oat milk, and extra olive oil—silky, bright, and still luxuriously coats every spiral.

Is This Recipe Suitable for People With Gluten Intolerance or Celiac Disease?

It isn’t safe as written, but you can make it work. I’d swap in certified gluten‑free pasta, double‑check Dijon and mayo labels, and keep everything separate to avoid stray crumbs sneaking into your bright, lemony bowl.

How Can I Increase the Protein Content Without Drastically Changing the Flavors?

You can quietly boost protein by folding in extra flaked salmon, a handful of chickpeas, or diced hard‑boiled eggs; I promise they’ll melt into the creamy tang, keeping the bright lemon, dill, and veggies center stage.

What Wine or Beverages Pair Best With Salmon Pasta Salad for Dinner?

I’d pour a crisp Sauvignon Blanc or unoaked Chardonnay; their citrus and green-apple notes cut the creaminess beautifully. If you’d rather skip alcohol, chill sparkling water with lemon slices or cucumber ribbons for a revitalizing match.

Can I Safely Use Leftover Cooked Salmon From a Previous Meal in This Salad?

Yes, you can, as long as it’s been refrigerated within two hours and used within 3 days. I’d smell it, check texture, then flake the cool, tender pieces gently into your bowl like soft pink petals.