Salmon Pasta Salad

Summer calls for light, flavorful meals that don’t weigh you down, and this salmon pasta salad is just the right answer. With tender chunks of salmon, crisp vegetables, and a creamy, tangy dressing, it hits all the right notes. It’s the kind of dish you can prepare ahead of time, making it perfect for busy weeknights, picnics, or even a casual dinner with friends.

I love how versatile this salad is—it works beautifully as a main dish or as a side alongside grilled vegetables or a fresh green salad. The pasta holds the dressing wonderfully, so every bite is bursting with flavor, and the salmon adds a rich, satisfying touch that elevates it beyond your typical cold salad.

This recipe is perfect for warm days when you want something refreshing, yet filling. It’s not only delicious but also packed with nutrients, thanks to the omega-3-rich salmon and fiber from the pasta and vegetables. Whether you’re entertaining or just treating yourself, this seafood pasta salad is sure to impress.

What I love most is how easily it comes together. You don’t need hours in the kitchen—just cook, chop, mix, and chill. A cold salmon pasta salad like this is ideal for meal prep, too, and it keeps well for a couple of days, making it a convenient, tasty option to have ready in the fridge.

Why You’ll Love It

• Refreshing and Light: Perfect for warm days, this salad feels cool and satisfying without being heavy, making it ideal for summer lunches or picnics.
• Packed with Flavor: From the tender salmon to the zesty dressing and crisp veggies, every bite is a delightful mix of textures and tastes.
• Quick and Easy: You can have it ready in under 30 minutes—perfect for busy weeknights or last-minute gatherings.
• Versatile Meal: Serve it as a main dish, a side, or even a potluck contribution—it fits seamlessly into any meal plan.
• Great for Meal Prep: It keeps well in the fridge for a couple of days, so you can enjoy a healthy, satisfying dish anytime without extra effort.

Ingredient List

For the Pasta Salad:

• 12 oz (340 g) rotini or penne pasta
• 2 cups 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 fresh parsley, chopped

For the Dressing:

• 1/3 cup mayonnaise
• 2 tbsp Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper, to taste

Ingredient Notes

• I always use rotini for this—it holds the dressing so nicely and makes every bite flavorful.
• Don’t skip the Dijon mustard! It gives the dressing a tangy kick that balances the salmon perfectly.
• Fresh lemon juice makes a huge difference; bottled juice just doesn’t give the same bright flavor.
• For salmon, I love using wild-caught if I can—it adds richness without being fishy.
• Greek yogurt in the dressing makes it creamy but still light, perfect for a cold salmon pasta salad.

Kitchen Equipment Needed

• Large pot: For boiling the pasta perfectly. I love my heavy-duty stainless steel one—it never sticks.
• Colander: To drain the pasta quickly and easily.
• Mixing bowl: Big enough to toss all the ingredients without spilling.
• Whisk: For blending the dressing smoothly. My small silicone whisk is my go-to.
• Cutting board & sharp knife: For chopping veggies and flaking the salmon. A good chef’s knife makes all the difference.
• Measuring cups & spoons: To keep the dressing balanced and consistent.
• Serving bowl or platter: To present the salad beautifully—it makes it feel extra special.

Instructions

Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add the pasta and cook according to package instructions until al dente.
• Pro tip: Taste a piece a minute before the timer—it should be tender but still have a slight bite. Overcooked pasta will make the salad mushy.
• Drain the pasta in a colander and rinse under cold water to stop the cooking. This also cools it for the salad.
• Set aside to drain completely.

Step 2: Prepare the Salmon

• If using cooked salmon, flake it gently with a fork into bite-sized pieces.
• If cooking fresh salmon, season with a little salt and pepper, then pan-sear or bake until just cooked through. Let it cool before adding to the salad.
• Pro tip: Flake the salmon gently to keep the pieces intact—this makes the salad look prettier and prevents it from turning mushy.

Step 3: Chop the Veggies

• Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and slice the olives.
• Chop the parsley last to keep it fresh and vibrant.
• Combine all the veggies in a large mixing bowl.

Step 4: Make the Dressing

• In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and honey until smooth.
• Season with salt and pepper to taste.
• Pro tip: Whisk continuously to prevent lumps and ensure a creamy, well-blended dressing.

Step 5: Assemble the Salad

• Add the cooled pasta and flaked salmon to the bowl with the chopped veggies.
• Pour the dressing over the salad and toss gently until everything is evenly coated.
• Taste and adjust seasoning if needed.

Step 6: Chill and Serve

• Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.
• Give it a gentle toss before serving.
• Garnish with a sprinkle of fresh parsley for a bright, fresh finish.

Tips and Tricks for Success

• Always rinse the pasta under cold water after cooking to stop it from overcooking and keep it from sticking together.
• Let the salmon cool completely before adding it to the salad—this prevents the dressing from breaking down.
• Toss gently when combining ingredients to keep the salmon flakes intact.
• Chill the salad for at least 30 minutes before serving so the flavors meld beautifully.
• Taste as you go! Adjust salt, pepper, or lemon juice to get the perfect balance.

Ingredient Substitutions and Variations

• Salmon: Swap for cooked shrimp, crab, or even canned tuna for a different seafood pasta salad twist.
• Pasta: Penne, fusilli, or farfalle work just as well if you don’t have rotini.
• Vegetables: Bell peppers, snap peas, or avocado can be added for extra crunch or creaminess.
• Dressing: Swap Greek yogurt for sour cream or use a light vinaigrette for a lighter version.
• Herbs: Dill, chives, or basil can replace parsley for a fresh flavor variation.

Serving Suggestions

• I love serving this salmon pasta salad with a side of garlic bread and a crisp green salad—it balances the richness perfectly!
• It’s also delicious chilled straight from the fridge on a sunny picnic or potluck table.
• Pair it with grilled vegetables or a light soup for a simple, satisfying weeknight dinner.
• Serve it in lettuce cups or on a bed of mixed greens for a lighter, elegant presentation.
• A squeeze of fresh lemon over the top just before serving brightens all the flavors beautifully.

Storage and Reheating Instructions

• Store in an airtight container in the fridge for up to 2 days.
• Keep the dressing separate if you plan to store longer—toss just before serving.
• This salad is best served cold; do not microwave, as it will change the texture of the pasta and salmon.
• Give it a gentle toss before serving to redistribute the dressing and flavors.
• For a quick refresh, add a few fresh herbs or a squeeze of lemon juice before eating.

Frequently Asked Questions

Can I use canned salmon instead of fresh?

Yes! Canned salmon works well and makes this salad even quicker to prepare. Just drain it well and flake gently.

How long can I keep this pasta salad in the fridge?

It’s best eaten within 2 days for optimal freshness and flavor. Keep it in an airtight container.

Can I make this salad ahead of time?

Absolutely! Make it a few hours ahead or the night before. Just toss gently before serving to refresh the flavors.

Can I add other veggies?

Yes! Bell peppers, avocado, snap peas, or even roasted zucchini all work beautifully and add extra color and crunch.

What pasta works best for this salad?

Rotini is ideal because it holds the dressing well, but penne, fusilli, or farfalle are great substitutes too.

Can I make it lighter?

Sure! Swap some or all of the mayonnaise with Greek yogurt or a light vinaigrette to make a lighter, creamy version.

Did you try this salmon pasta salad? Let me know in the comments how it turned out—I’d love to hear your tips or favorite variations!