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–+ servings
chilled salmon pasta salad

Salmon Pasta Salad

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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 10 minutes
Total Time 37 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup set
  • 1 Measuring spoons set
  • 1 Wooden spoon

Ingredients
  

  • 8 ounce pasta such as rotini or penne; short-cut
  • 8 ounce cooked salmon flaked
  • 1 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup black olives sliced
  • 1/4 cup celery thinly sliced
  • 1/4 cup fresh parsley chopped
  • 1/3 cup mayonnaise
  • 3 tablespoon plain Greek yogurt
  • 2 tablespoon lemon juice freshly squeezed
  • 1 tablespoon Dijon mustard
  • 2 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste

Instructions
 

  • Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
  • Drain the pasta in a colander, rinse under cold water to cool, and let it drain thoroughly.
  • While the pasta cools, flake the cooked salmon into bite-size pieces and prepare the vegetables by chopping the cherry tomatoes, cucumber, red onion, olives, celery, and parsley.
  • In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, olive oil, garlic powder, dried dill, salt, and black pepper until smooth and well combined.
  • Add the cooled pasta, flaked salmon, cherry tomatoes, cucumber, red onion, olives, celery, and parsley to a large mixing bowl.
  • Pour the dressing over the pasta mixture and gently toss with a wooden spoon until everything is evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
  • Cover the bowl and refrigerate the salmon pasta salad for at least 10 minutes to allow the flavors to meld.
  • Give the salad a gentle stir before serving and garnish with extra parsley if desired.

Notes

For best results, avoid overcooking the pasta so it holds its shape in the salad, and make sure it is well drained and cooled to prevent the dressing from becoming watery; you can substitute canned salmon (well-drained) if you don’t have cooked salmon on hand, and adjust the creaminess of the dressing by adding more yogurt or olive oil to taste, while adding or swapping vegetables like bell peppers, peas, or corn to suit your preferences or what you have available in your kitchen.
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