This smoked salmon pasta salad recipe is a simple and easy dish loaded with veggies and topped with a homemade creamy salad dressing. Ready in just 20 minutes and perfect for lunch or dinner.
Smoked Salmon Pasta Salad
I love making this smoked salmon pasta salad not only because it is healthy but because I can add lots of fresh veggies, and it is super easy and quick.
Abut this recipe: I highly recommend picking short pasta cuts such as Rotini, Bow-Tie Pasta (Farfalle), Classic Macaroni or Gemelli. These kinds of pasta mix well with the other ingredients and hold up to the dressing.
Also, because they are small size, they are easy to serve and eat. I used fusilli and it worked so well.
For the salmon, I used cold smoked salmon; you may also use flavored smoked salmon. However, it is a personal preference.
I recommend cutting the salmon into small chunks, so it is easy to mix with the salad ingredients.
The dressing is sooo delicious and makes this sound creamy and tasty.
Here are some of my other dressing recipes that you can use Cilantro Garlic Sauce, Egyptian Tahini Sauce, Creamy Basil Pesto Dressing or Honey Mustard Vinaigrette Dressing.
Try to make this cold pasta salad, and I am sure it will be your best no-cook lunch throughout the week.
Why You'll Love This Recipe
- An easy cold salad that is perfect for a summer picnic.
- Simple salad made with simple ingredients.
- A customizable pasta dish that can be served for lunch or dinner.
- Healthy, delicious make-ahead recipe.
- This recipe takes only 20 minutes to be ready.
- A flavorful dish loaded with veggies, smoked salmon and cheese and topped with creamy dressing.
Ingredients
Pasta: I used fusilli pasta, but you may use any pasta shape you like such as elbow or bow tie. You can use gluten-free pasta or quinoa if you want to make a gluten-free pasta salad.
Vegetables: I used ripe avocado, Romaine lettuce, cherry tomatoes (cut into halves) cucumber, fresh parsley and spring onions (you can use red onion instead).
Smoked salmon:
Black olive: You may use green olives instead.
Cheese: I used mozzarella pearls and I cut into cubes.
To make the creamy dressing: I used greek yogurt, mayonnaise, olive oil, dijon mustard, white vinegar, salt, back pepper and Italian seasoning.
“See the recipe card for full information on ingredients and quantities.”
How to Make Smoked Salmon Pasta Salad
First Step - Cook the pasta: Cook the pasta in salty water according to the package instructions until al dente. Drain and then put in a large serving bowl to cool.
Pro Tip: Don't overcook the pasta, and let it cool down before mixing it with other ingredients.
Second Step - Prepare the veggies: Chop all the veggies and cut the olives into halves. Add them to the cooled pasta along with the smoked salmon and mozzarella cheese.
Third Step - Make the Pasta Salad Dressing: Mix all the dressing ingredients well, then pour over the salad and serve.
Expert Tips
- If you don't have time to make the creamy dressing, I suggest buying it, or you can use any store-bought dressing you like.
- You can store this pasta salad in the fridge for 3-4 days. However, I don't recommend freezing it.
Variations & Substitutions
- Add more veggies, such as baby spinach, bell pepper, carrots, broccoli, and sweetcorn.
- You can add lemon juice or lemon zest to the dressing to give it a lemony flavor.
- Use sour cream instead of Greek yogurt.
- Use leftover roasted or baked salmon instead of smoked salmon.
Serving Ideas
Serve this delicious dish alongside Sweet and sour chicken, Sticky Chinese chicken drumsticks or Creamy mushroom chicken .
You can also try this Herb Roasted Potatoes or Butter garlic chicken breast.
This dish also work wonderfully with Leftover Mashed Potato Pancakes, Buttered Peas, Seaweed Rice Balls and Toasted Cheese Sandwich.
Recipe FAQs
Yes, you can. To do so, you must use any dairy-free yougurt and vegan mayonnaise.
Store it in an airtight container in the fridge. It will last for 3-5 days.
More Pasta Salad Recipes
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Smoked Salmon Pasta Salad
Ingredients
- 150 g pasta , any kind
- 2 spring onions , chopped
- 150 g smoked salmon , cut into small pisces
- 2 avocado , chopped
- 1 romaine lettuce , chopped
- 1 cup black olive
- ¼ cup parsley , chopped
- 1 cup cherry tomatoes , cut into halves
- 1 cucumber , chopped
- 250 g mozzarella cheese , cut cubes
Dressing
- ¾ cup yogurt
- ⅓ cup mayonnaise
- 1 teaspoon salt
- ¼ teaspoon back pepper
- 1 teaspoon Italian seasoning
- 2 tablespoon olive oil
- 1 teaspoon dijon mustard
- 1 tablespoon white vinegar
Instructions
- Cook the pasta: Cook the pasta in salty water according to the package instructions until al dente. Drain and then put in a large serving bowl to cool.150 g pasta
- Prepare the veggies: Chop all the veggies and cut the olives into halves. Add them to the cooled pasta along with the smoked salmon and mozzarella cheese.2 spring onions, 150 g smoked salmon, 2 avocado, 1 romaine lettuce, 1 cup black olive, ¼ cup parsley, 1 cup cherry tomatoes, 1 cucumber, 250 g mozzarella cheese
- Make the Pasta Salad Dressing: Mix all the dressing ingredients well, then pour over the salad and serve.¾ cup yogurt, ⅓ cup mayonnaise, 1 teaspoon salt, ¼ teaspoon back pepper, 1 teaspoon Italian seasoning, 2 tablespoon olive oil, 1 teaspoon dijon mustard, 1 tablespoon white vinegar
Notes
- Don't overcook the pasta, and let it cool down before mixing it with other ingredients.
- If you don't have time to make the creamy dressing, I suggest buying it, or you can use any store-bought dressing you like.
- You can store this dish in the fridge for 3-4 days. However, I don't recommend freezing it.
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