Salmon Pasta Salad
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.
Equipment
- Large pot
- Colander
- Mixing Bowl
- Whisk
- Cutting board & sharp knife
- Measuring Cups & Spoons
- Serving bowl or platter
Ingredients
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
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.
Notes
Nutritional Value (per serving, approximate)
- Calories: 350–400 kcal
- Protein: 25–28 g
- Carbohydrates: 30–35 g
- Fat: 15–18 g
- Fiber: 3–4 g
- Sugars: 4–5 g
- Sodium: 400–450 mg