Description
This Smoked Salmon Pasta Salad is a light yet flavorful dish that combines tender pasta with the rich, smoky taste of salmon. Tossed with creamy dressing and fresh vegetables, it’s a perfect dish for a quick lunch, potlucks, or as a refreshing side for dinner. Packed with protein, healthy fats, and lots of flavor, this pasta salad is both satisfying and delicious!
Ingredients
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8 oz pasta (penne, rotini, or farfalle work well)
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4 oz smoked salmon, flaked
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1 small cucumber, diced
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1 cup cherry tomatoes, halved
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1/4 red onion, finely diced
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1/2 cup fresh dill, chopped
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1/4 cup capers (optional)
For the Dressing:
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1/2 cup mayonnaise
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2 tbsp sour cream
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1 tbsp Dijon mustard
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1 tbsp lemon juice
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1 tsp honey (optional, for a touch of sweetness)
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Salt and pepper to taste
Instructions
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Cook the pasta:
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Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to cool it down. Set aside.
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Prepare the salad ingredients:
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While the pasta is cooking, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and chop the fresh dill. Flake the smoked salmon into bite-sized pieces and set everything aside.
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Make the dressing:
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In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, and honey (if using). Season with salt and pepper to taste. Adjust the sweetness or acidity by adding more honey or lemon juice, depending on your preference.
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Assemble the pasta salad:
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In a large mixing bowl, combine the cooked pasta, smoked salmon, cucumber, cherry tomatoes, red onion, and capers (if using).
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Pour the dressing over the salad and toss gently to coat everything evenly.
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Garnish and serve:
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Sprinkle fresh dill on top of the salad for garnish. Serve immediately, or chill in the refrigerator for 30 minutes to allow the flavors to meld.
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Notes
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You can add other vegetables like bell peppers, peas, or avocado for additional flavor and texture.
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If you prefer a lighter dressing, you can substitute Greek yogurt for the sour cream and mayo.
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This salad can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 15mg