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–+ servings
Salmon pasta salad in a black bowl.

Salmon Pasta Salad

Chef Jenn
Creamy, tangy, and loaded with plenty of veggies and salmon, this Salmon Pasta Salad is so easy and so good! It's terrific as a side dish or the main event!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 309 kcal

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.

Nutrition

Serving: 1cupCalories: 309kcalCarbohydrates: 30gProtein: 11gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 30mgSodium: 113mgPotassium: 320mgFiber: 2gSugar: 3gVitamin A: 545IUVitamin C: 17mgCalcium: 35mgIron: 1mg
Keyword salmon, salmon pasta salad
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