Salmon Pasta Salad
This Salmon Pasta Salad combines tender flaked salmon, al dente rotini, crisp vegetables, and a creamy dill dressing into a vibrant, make-ahead dish that's perfect for warm weather gatherings, potlucks, and easy weeknight meals.
Equipment
- Large pot - At least 6-quart (5.7L) capacity for boiling pasta
- Colander - For draining and rinsing the pasta
- Large mixing bowl - At least 4-quart (3.8L) for tossing everything together
- Medium mixing bowl - For whisking the dressing
- Chef's Knife and Cutting Board
- Whisk - For blending the dressing smoothly
- Microplane zester - A box grater works too
- Airtight storage container - For storing leftovers in the fridge
- Citrus juicer - (optional) Helpful for getting every drop of lemon juice
Ingredients
- 12 oz rotini pasta - 340g; or fusilli; the spiral shape catches the dressing beautifully
- 2 cans wild-caught canned salmon - 14.75 oz / 418g each, drained and flaked; or 1.5 lbs / 680g fresh baked salmon, flaked
- 1/2 cup mayonnaise - 120g
- 1/2 cup plain Greek yogurt - 120g
- 2 tablespoons Dijon mustard
- 3 tablespoons fresh lemon juice - About 1.5 lemons
- 1 teaspoon lemon zest
- 3 tablespoons fresh dill - Chopped; or 1 tablespoon dried dill weed
- 1 cup English cucumber - 150g; diced, about half a cucumber
- 1 cup cherry tomatoes - 150g; halved
- 1/2 cup red onion - 75g; finely diced
- 1/2 cup celery - 75g; thinly sliced, 2 stalks
- 1/4 cup capers - 35g; drained
- salt and black pepper - To taste
- 2 tablespoons fresh parsley - (optional) Chopped, for garnish
Instructions
- Bring a large pot of salted water to a rolling boil, add the rotini, and cook to al dente according to package directions, about 8 to 9 minutes. Reserve 1/4 cup pasta water, then drain and rinse the pasta under cold running water until completely cooled.
- If using canned salmon, drain well, remove any large bones, and flake with a fork into medium pieces. If using fresh salmon, bake a 1.5 lb fillet at 400°F (200°C) for 12 to 15 minutes, cool completely, refrigerate for 20 minutes, then flake.
- Dice the cucumber into 1/4-inch cubes, halve the cherry tomatoes, finely dice the red onion (soak in cold water with a splash of vinegar for 5 to 10 minutes if you want it milder), thinly slice the celery on a slight diagonal, and drain the capers.
- In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and lemon zest until smooth. Stir in the fresh dill, then season with salt and black pepper to taste.
- Transfer the cooled pasta to a large bowl and toss with about two-thirds of the dressing. Add the cucumber, tomatoes, red onion, celery, and capers, then gently fold in the flaked salmon, adding more dressing, salt, pepper, lemon juice, or reserved pasta water as needed.
- Cover and refrigerate for at least 30 minutes, or up to an hour, to let the flavors meld. Just before serving, stir well, add the remaining dressing to refresh, and garnish with fresh dill or parsley.
Notes
- Always cool the pasta completely before dressing it; warm pasta absorbs dressing like a sponge and can make the salad dry and dull by serving time.
- Reserve a portion of the dressing and add it right before serving to refresh the salad after chilling, since the pasta absorbs dressing over time.
- Taste the dressing as you go; it should be slightly bolder than you think you need because the pasta will dilute it once combined.
- Use the best salmon you can access; wild-caught salmon has a firmer texture and richer flavor than farmed varieties and holds up better in a cold salad.
- Don't skip the capers; they add a crucial briny quality that makes the dressing pop and reduces the need for extra salt.
- Cut vegetables into similar-sized pieces to ensure a balanced bite every time and a more polished-looking salad.
- For a smoked salmon version, replace the salmon with 8 oz flaked smoked salmon, reduce or omit the capers, and consider adding a tablespoon of cream cheese to the dressing.
- For a Mediterranean style, add diced roasted red peppers and Kalamata olives, swap the dill for oregano and basil, and crumble feta on top before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; stir in a spoonful of mayonnaise or Greek yogurt and a squeeze of lemon to revive if it seems dry.
- Do not freeze this salad; creamy dressings separate and the pasta turns mushy when thawed.
- Make-ahead tip: prepare the dressing, cook and cool the pasta, and chop the vegetables up to 24 hours in advance, storing them separately and combining just before your event.