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A bowl of smoked salmon pasta salad with colorful cherry tomatoes, cucumber, and fresh dill, served as a refreshing meal.

smoked salmon pasta salad

Jennifer Relyea
This smoked salmon pasta salad is a showstopper! Creamy, tangy, and full of fresh ingredients, it’s the perfect dish for summer gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 138 kcal

Ingredients
  

  • 1/2 cup finely chopped orange or yellow bell pepper
  • 1/2 cup diced celery
  • 1/4 cup chopped green onions
  • 2 mini cucumbers or 1/2 English cucumber
  • 2 tablespoons capers drained

Instructions
 

  • This delectable smoked salmon pasta salad needs perfect timing and attention to detail. The process breaks down into simple steps that anyone can follow.

Preparation:

  • A large pot of water should come to boil over medium-high heat. The dressing comes together by whisking Greek yogurt, olive oil, Dijon mustard, lemon zest, fresh herbs, and minced garlic in a medium bowl. You should chop all vegetables and keep them ready.

Cooking:

  • The boiling water needs a generous pinch of salt. Cook pasta 2 minutes longer than the package instructions suggest.
  • The frozen peas go in during the last minute of cooking. The pasta mixture needs immediate draining and rinsing under cold water until it cools completely.
  • The cooled pasta goes into a large bowl with a light coating of olive oil to prevent sticking. The chopped celery, gherkins, and fresh herbs blend in next.

Half the dressing should coat the pasta mixture with a gentle fold. Mix in these remaining ingredients:

  • Torn smoked salmon pieces
  • Grated lemon zest
  • Additional fresh herbs
  • A quick taste test helps adjust the salt and pepper seasoning. You can serve this salad right away or keep it refrigerated up to 24 hours. The flavors develop best when the salad chills at least an hour before serving.
  • Pro Tip: Save some dressing to add just before serving if you make this ahead. The pasta tends to soak up moisture during storage.

Notes

Your smoked salmon pasta salad will keep its fresh taste and texture with the right storage approach. An airtight container works best to store leftovers for up to 2 days. The salad delivers its best flavors if you eat it within 24 hours after making it.
You can prep components separately to save time later. The dressing will stay fresh up to 3 days in an airtight jar. You can also cook pasta and vegetables ahead – just mix them with a tablespoon of olive oil so they don’t stick together.
Temperature Control Tips:
  • Ingredients should stay cold until you mix them
  • Let pasta cool down completely before mixing
  • Keep the mixed salad at 40°F or below
Give the salad a good stir before serving to mix up any settled dressing. Add delicate ingredients like arugula right before serving to keep everything fresh.
This versatile dish works great as both a main course and a side dish at gatherings. The smoked salmon packs plenty of nutrients – we’re talking omega-3 fatty acids and vitamin B12.
Note that pasta soaks up dressing as time passes, which changes how moist the salad is. A splash of extra dressing will bring your stored salad back to life. This quick fix will make your smoked salmon pasta salad taste as good as fresh.