Smoked Salmon Pasta Salad is a refreshing, elegant dish that combines smoky, savory salmon with tender pasta, crisp vegetables, and a creamy, herb-packed dressing. It’s perfect for picnics, brunches, or a light yet satisfying meal. With its vibrant colors and bold flavors, this salad is both comforting and refined—ideal for any season or occasion.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
short pasta (like farfalle, rotini, or penne)smoked salmon (thinly sliced or flaked)red oniondill (fresh, chopped)caperscucumber (seeded and chopped)cherry tomatoesbaby spinach or arugula (optional)lemon juiceolive oilmayonnaise or Greek yogurtsalt and pepperDijon mustard (for dressing)
directions
Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool.
In a large bowl, whisk together mayonnaise or Greek yogurt, lemon juice, olive oil, Dijon mustard, salt, and pepper until creamy and smooth.
Add the cooled pasta to the bowl along with chopped cucumber, sliced red onion, halved cherry tomatoes, capers, and fresh dill.
Gently fold in the flaked smoked salmon and greens, if using. Toss to coat everything evenly with the dressing.
Taste and adjust seasoning if needed. Chill for at least 30 minutes to allow flavors to meld.
Serve cold, garnished with extra dill or lemon wedges if desired.
Servings and timing
This recipe serves 4–6.
Preparation time: 15 minutes
Cooking and cooling time: 20 minutes
Chilling time: 30 minutes
Total time: 1 hour 5 minutes
Variations
Add hard-boiled eggs for extra protein.
Use crème fraîche instead of mayo for a richer dressing.
Swap spinach for arugula for a peppery bite.
Include cooked peas or corn for added sweetness and color.
Add a sprinkle of everything bagel seasoning for a fun twist.
storage/reheating
Store in an airtight container in the refrigerator for up to 3 days.
Stir gently before serving to redistribute dressing.
Do not freeze—this salad is best fresh and chilled.
FAQs
What type of smoked salmon is best?
Cold-smoked salmon works best, but hot-smoked can also be used for a flakier texture.
Can I use a different dressing?
Yes—vinaigrette, lemon-tahini, or herbed ranch also pair well.
Is this served hot or cold?
It’s meant to be served cold or at room temperature.
Can I make this ahead?
Yes, it’s a great make-ahead dish—just add delicate greens right before serving.
Is this gluten-free?
Use gluten-free pasta to make it gluten-free.
How do I keep the salad from drying out?
Toss with extra dressing just before serving if needed.
Conclusion
Smoked Salmon Pasta Salad is a flavorful and refreshing dish that’s as easy to make as it is beautiful to serve. With its combination of creamy dressing, smoky salmon, and fresh vegetables, it’s a perfect make-ahead option for entertaining or meal prep. Light yet satisfying, it’s sure to become a staple in your salad rotation.
Print
Smoked Salmon Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: No Bake/No Cook
- Cuisine: American/European
Description
This Smoked Salmon Pasta Salad is a bright and creamy dish packed with flaky smoked salmon, fresh herbs, tender pasta, and crisp veggies, all tossed in a lemony dill dressing. It’s elegant enough for a brunch spread but simple enough for an everyday meal.
Ingredients
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8 oz short pasta (fusilli, farfalle, or penne)
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6 oz cold smoked salmon, flaked or sliced
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1/2 cup cherry tomatoes, halved
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1/2 cup cucumber, diced
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1/4 cup red onion, thinly sliced
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1/4 cup capers (optional)
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1/4 cup fresh dill, chopped
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2 tablespoons chopped fresh chives
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Salt and pepper, to taste
For the Dressing:
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1/2 cup plain Greek yogurt or sour cream
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2 tablespoons mayonnaise
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1 tablespoon olive oil
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2 tablespoons lemon juice
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1 teaspoon Dijon mustard
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1 tablespoon fresh dill (or more to taste)
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Salt and pepper, to taste
Instructions
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Cook the pasta according to package directions. Drain and rinse under cold water to cool.
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Make the dressing: In a small bowl, whisk together yogurt, mayo, olive oil, lemon juice, mustard, and dill. Season with salt and pepper.
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Assemble the salad: In a large bowl, combine cooled pasta, smoked salmon, tomatoes, cucumber, red onion, capers, dill, and chives.
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Pour the dressing over the salad and toss gently to coat.
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Chill for 20–30 minutes before serving to let flavors meld. Garnish with extra herbs or lemon zest if desired.
Notes
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Use cold-smoked salmon for a silky texture, or hot-smoked for a flakier, cooked option.
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Can be made up to a day ahead—just give it a quick stir before serving.
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Add arugula or spinach for more greens.