Salmon Pasta Salad
Add Preferred SourceSalmon Pasta Salad is one of my favorite pasta salads. I love that I can use either leftover salmon or canned salmon in this recipe, and the flavors are bright, not too lemony, and loaded with fresh herbs which really puts this easy salad over the top!
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
Pasta salads are perfect for using up leftover ingredients, and this one is no different. You can use leftover grilled, baked, or even pan-fried salmon in this recipe, as long as the salmon is not too flavor-forward.
You can also use up bits of veggies from your produce drawer. I make this salad with cucumber, bell peppers, peas, red onion and celery, but see all my tips below for other veggies you can add in.
This easy Salmon Pasta Salad is perfect for potlucks, gatherings, and events of all kinds, but it’s also a great dish for lunch or dinner. It doesn’t make gallons of it – there’s enough for a dinner and lunches the next day.
Loaded with color, crunch, and fresh flavors, this Salmon Pasta Salad is my kind of eating!
Ingredients
- Baby shell pasta – Cooked as per the directions on the package until al dente, then drained and chilled. Small shells hold the dressing best. Elbow macaroni or rotini works as a substitute.
- Cooked salmon – Or 2 cans salmon, drained. I use leftover grilled or baked salmon.
- Mayo – Full-fat mayo works best. Light mayo can make the salad watery.
- Sour cream – Full-fat sour cream adds tanginess. Greek yogurt works as a lighter substitute.
- Cider vinegar White vinegar or white wine vinegar works too.
- Fresh dill – Fresh dill only. Dried dill tastes completely different and won’t give the same bright flavor.
- Baby cucumbers – Or ½ English cucumber. Persian cucumbers work too. Regular cucumbers have too many seeds and can make the salad watery.
- Red bell pepper – Any color bell pepper works.
- Green peas – Thaw and drain well so they don’t water down the dressing. Don’t use canned peas. They’re mushy and flavorless.
- Red – Yellow or white onion works, but tastes sharper. Red onion is milder and adds color.
- Celery – Dice it small for even distribution.
- Chives – Fresh chives only. Dried chives won’t add the same oniony brightness.
- Lemon juice – Fresh lemon juice only. Bottled lemon juice tastes flat.
- Zest from 1 lemon – Zest before juicing; it’s easier.
How To Make Salmon Pasta Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Bring a large pot of salted water to a boil and cook the baby shell pasta according to the package directions. Drain the pasta and rinse it under cold water until completely cooled, then set it aside so it does not warm the dressing.
Flake the cooked salmon into bite-sized pieces, gently checking for and removing any bones. Keeping the pieces slightly chunky helps the salmon hold its texture in the salad.
Combine the mayonnaise, sour cream, cider vinegar, chopped dill, lemon juice, and lemon zest in a large bowl and stir until smooth. The dressing should be creamy with a bright, fresh flavor.
Add the cooled pasta, flaked salmon, diced cucumbers, red bell pepper, green peas, red onion, and celery to the bowl with the dressing.
Toss gently until all the ingredients are evenly coated, taking care not to break up the salmon too much.
Garnish with chopped chives if desired, then serve chilled or refrigerate briefly before serving for the best flavor.
Chef Jenn’s tips
- Use fresh herbs. The fresh dill and chives really help give this salad a boost in the flavor department.
- If using canned salmon, ensure it is thoroughly drained and flaked to avoid any excess moisture in your salad. I also like to pick out the bones and bits of skin. Some people eat that, but I don’t care for it.
- This salad tastes even better after it sits for a few hours, allowing the flavors to meld together, so consider making it ahead of time.
- Don’t overcook the pasta; keep it al dente so that it stays firm in the salad.
Make It A Meal
This Salmon Pasta Salad is delightful on its own or as a side to a light summer meal. Pair it with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio to enhance the flavors. For a more rounded dinner, serve with freshly toasted garlic bread or a simple green salad dressed with vinaigrette. It’s perfect for a picnic, potluck, or as a refreshing lunch during the warmer months!
Storage
Salmon Pasta Salad will keep well in the refrigerator for up to 3 days when stored in an airtight container. It’s best enjoyed cold, so simply remove it from the fridge and serve. Unfortunately, due to the creamy dressing and delicate ingredients like cucumber and salmon, this salad does not freeze well and is best enjoyed fresh.
Salmon Pasta Salad
Ingredients
- 10 ounces baby shell pasta cooked as per the directions on the package until al dente, then drained and chilled.
- 8 ounces cooked salmon or 2 cans salmon, drained
- ½ cup mayo
- ½ cup sour cream
- 2 tablespoons cider vinegar
- 2 tablespoons fresh dill chopped
- 2 baby cucumbers or 1/2 English cucumber diced
- ½ cup diced red bell pepper
- ½ cup green peas from frozen and thawed
- ⅓ cup celery sliced
- 2 tablespoons chives optional, chopped
- 1 tablespoon lemon juice
- zest from 1 lemon
Instructions
- Boil the baby shell pasta according to package instructions, then drain and rinse under cold water to cool. Set it aside.
- Flake the cooked salmon into bite-sized pieces, carefully removing any bones if using fresh leftover salmon.
- Mix mayo, sour cream, cider vinegar, chopped dill, lemon juice, and lemon zest in a large bowl to create the dressing.
- Add the cooled pasta, flaked salmon, diced cucumbers, red bell pepper, green peas, red onion, and celery to the bowl with the dressing.
- Toss everything together until well combined and evenly coated with the dressing.
- Garnish with optional chives before serving if desired.
Notes
Chef Jenn’s Tips
- Use fresh herbs. The fresh dill and chives really help give this salad a boost in the flavor department.
- If using canned salmon, ensure it is thoroughly drained and flaked to avoid any excess moisture in your salad. I also like to pick out the bones and bits of skin. Some people eat that, but I don’t care for it.
- This salad tastes even better after it sits for a few hours, allowing the flavors to meld together, so consider making it ahead of time.
- Don’t overcook the pasta; keep it al dente so that it stays firm in the salad.
Excellent salmon pasta salad! I subbed more mayo for the sour cream (for preference) and red wine vinegar for the apple cider vinegar (that’s what I had on hand). I will definitely add this to my meal rotation. It seems really versatile, too. I plan to try it with shrimp, tuna, crab, imitation crab, or any leftover seafood. It’s really bright and tastes like summer!