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.