Do Share Recipe

Salmon Pasta Salad Recipe | Fresh, Creamy & Easy to Make

I remember the first time I made this salmon pasta salad, I couldn’t believe how simple ingredients could come together to create such a fresh, satisfying dish. The combination of tender grilled salmon, crisp vegetables, and a tangy dressing felt like summer in a bowl. I love making it for a quick lunch or as a side for a BBQ because it’s always a hit with everyone.

Every time I whip it up, I find little ways to tweak it with extra herbs or different veggies. Honestly, it’s now a staple recipe in my kitchen for its flavor, ease, and versatility. You can also enjoy similar recipes like Cheesy Baked Ravioli Recipe or try the Hot Honey Chicken Biscuits Recipe for more creative meal ideas.

Ingredients

Here’s everything you need to make this salmon pasta salad just right:

Salmon fillets (fresh or smoked) – 2 fillets, choose wild-caught if possible for richer flavor. Pro tip: grilling adds a crispy texture that works beautifully.
Pasta (fusilli, penne, or your favorite) – 2 cups uncooked. Mix pasta types for fun texture variations.
Asparagus – 1 cup, trimmed. Look for firm, bright green spears; thin ones are more tender.
Olive oil – 2 tablespoons. Use a high-quality extra virgin olive oil for a noticeably better taste.
Balsamic vinegar – 1 tablespoon. A good-quality balsamic makes the dressing zingy and flavorful.
Dijon mustard – 1 teaspoon. For a gentle kick; wholegrain mustard is a great swap.
Spinach – 1 cup fresh. Avoid frozen spinach as it can make the salad watery.
Romaine lettuce – 1 cup chopped. Adds crunch and fresh texture.
Tomatoes – 1 cup diced. Cherry tomatoes or sun-dried tomatoes work wonderfully.
Fresh herbs – 2 tablespoons chopped basil (or dill/parsley). Adds aromatic freshness.
Lemon zest – 1 teaspoon. Enhances the flavors in the dressing.

Note: Serves several.

Variations

This recipe is flexible, so feel free to tweak it to your taste or dietary needs:

For a dairy-free version, skip any cheese add-ins or use a plant-based alternative.
Make it creamier by adding Greek yogurt or a light mayonnaise dressing.
Add roasted vegetables like bell peppers, zucchini, or mushrooms for extra flavor.
Mix in crumbled feta or shaved Parmesan if you want a salty, savory boost.
Swap salmon for canned tuna, mackerel, or pilchards if fresh fish isn’t available.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

Grill or oven – to cook the salmon evenly.
Large saucepan – for boiling pasta and blanching asparagus.
Large mixing bowl – to combine all ingredients and dress the salad.
Knife and chopping board – for prepping veggies and herbs.
Microplane or grater – for lemon zest.

How to Make Salmon Pasta Salad Recipe

Step 1: Grill the Salmon

Preheat your oven or grill to medium-high heat. Place the salmon fillets under the grill for 10-12 minutes until cooked through and lightly crispy. Let them cool slightly before flaking into bite-sized pieces.

Step 2: Cook the Pasta

Boil your chosen pasta according to package instructions until al dente. Three minutes before the pasta is done, toss in asparagus to blanch it lightly. Drain well and let it cool slightly.

Step 3: Prepare the Vegetables

While the pasta is cooking, chop your romaine, spinach, tomatoes, and herbs. If using sun-dried tomatoes, roughly chop them to balance the flavors in each bite.

Step 4: Make the Dressing

Whisk together olive oil, balsamic vinegar, Dijon mustard, and lemon zest in a small bowl. Taste and adjust seasoning with salt and pepper. The dressing should be bright, tangy, and complement the salmon without overpowering it.

Step 5: Combine Everything

In a large bowl, mix the cooked pasta, asparagus, chopped vegetables, and flaked salmon. Pour the dressing over the top and toss gently until everything is coated. Serve immediately or chill for later.

Additional Tips for Making This Recipe Better

From my experience, these little tricks make a big difference:

I always use fresh herbs; they make the salad taste vibrant and aromatic.
Make sure the salmon is not overcooked to keep it moist and tender.
Chill the pasta slightly before mixing to prevent the greens from wilting.
I like to add a splash of extra lemon juice for a fresh zing just before serving.
Toasted nuts or seeds can add a pleasant crunch if I’m feeling fancy.

How to Serve Salmon Pasta Salad Recipe

This salad shines when served cold or slightly chilled. I usually plate it in a wide bowl and sprinkle extra fresh herbs on top for a pop of color. Garnish with lemon wedges or shaved Parmesan for a restaurant-style touch. Pair it with grilled meats or enjoy it as a light lunch with crusty bread.

Nutritional Information

Here’s a quick breakdown of what you get per serving:

Calories: ~211 kcal
Protein: 18g
Carbohydrates: 20g
Fat: 8g
This makes it a protein-packed, low-calorie option perfect for lunches or light dinners.

Make Ahead and Storage

Storing: Keep leftovers in an airtight container in the fridge; it stays fresh for 2-3 days.
Freezing: I don’t recommend freezing because the salad loses texture, especially the greens.
Reheating: Serve chilled or at room temperature; if needed, reheat only the salmon separately to maintain its texture.

Why You’ll Love This Recipe

This salmon pasta salad is one of my favorites, and here’s why:

Easy to make – everything comes together quickly, perfect for busy days.
Versatile – mix in your favorite veggies or swap proteins as needed.
Great for meal prep – keeps well for lunches or picnic meals.
Delicious and healthy – full of fresh vegetables, lean protein, and a light dressing.
Crowd-pleaser – perfect for BBQs, potlucks, or family dinners, everyone enjoys it.

Ben Carraoli