Description
This Smoked Salmon Pasta Salad is a refreshing and flavorful dish perfect for light lunches or entertaining. Featuring tender pasta combined with smoky salmon, crisp vegetables, and a creamy, tangy dressing, this salad is both satisfying and easy to make in just 25 minutes.
Ingredients
Scale
Pasta and Vegetables
- 8 oz pasta (penne, rotini, or farfalle work well)
- 1 small cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely diced
- 1/2 cup fresh dill, chopped
- 1/4 cup capers (optional)
Protein
- 4 oz smoked salmon, flaked
Dressing
- 1/2 cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp honey (optional)
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to cool it down. Set aside.
- Prepare the salad ingredients: While the pasta is cooking, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and chop the fresh dill. Flake the smoked salmon into bite-sized pieces and set everything aside.
- Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, and honey (if using). Season with salt and pepper to taste. Adjust the sweetness or acidity by adding more honey or lemon juice, depending on your preference.
- Assemble the pasta salad: In a large mixing bowl, combine the cooked pasta, smoked salmon, cucumber, cherry tomatoes, red onion, and capers (if using).
- Dress the salad: Pour the dressing over the salad and toss gently to coat everything evenly.
- Garnish and serve: Sprinkle fresh dill on top of the salad for garnish. Serve immediately, or chill in the refrigerator for 30 minutes to allow the flavors to meld.
Notes
- For a tangier dressing, add extra lemon juice to taste.
- Capers add a nice briny flavor but can be omitted if you prefer.
- Chill the salad for at least 30 minutes to enhance the flavors before serving.
- Use gluten-free pasta to make this recipe gluten-free if needed.
- Leftovers can be refrigerated for up to 2 days; avoid freezing as the texture may suffer.
