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Salmon Pasta Salad Recipe
Ben Carraoli

Salmon Pasta Salad Recipe

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.