This spelt pasta salad comes together in no time. Salmon adds a punch of flavor and some serious oomph, while the tangy lemon vinaigrette keeps things fresh. Perfect for packing up for lunch, a picnic, or whenever you need a no-fuss dish
This is an easy, make-ahead dish. After chilling in the refrigerator for a couple of hours, it absorbs all the wonderful flavors of the vinaigrette.
Here is Why This Recipe Works
- It is a great way to use leftovers from our whole baked salmon or you can add smoked salmon for a smoky flavor.
- The lemony vinaigrette is light and tangy. If you love salmon and lemons, you will love this salad!
- It is a one-dish dinner and all that is needed is a basket of sliced sourdough bread or spelt sourdough.
- Spelt pasta has a wonderfully firm texture and a slightly nutty flavor that sets it apart from regular pasta.
The Ingredients
Here is a list of the ingredients you will need for our spelt pasta salad. Scroll down to the printable recipe card for all the details.
- Spelt pasta. You can use traditional past if you don’t have spelt pasta on hand.
- Salmon. Use leftovers from our sheet pan salmon or our baked salmon.
- Capers. You can find these in the condiment section of the grocery store. They are tart, salty, and tangy and go well with seafood like salmon.
- Herbs and veggies: Red onion, chives, and fresh dill.
How to Make It
Here is a brief overview to get an idea of what to expect with this salad with spelt pasta. Scroll down to the printable recipe card for all the details.
- Cook pasta according to package directions. Rinse in cold water to cool and drain well.
- Transfer the spelt pasta to a large salad bowl and add salmon, capers, red onion, chives, and dill.
- Whisk the vinaigrette in a small dish. Pour the dressing over the salad and toss gently to coat.
Substitutions and Variations
Try swapping the vinaigrette for Ranch salad dressing, orange champagne vinaigrette, or preserved lemon vinaigrette.
Swap the salmon for pre-cooked chicken. You can cook frozen chicken in an Instant Pot for a quick preparation.
Use any pasta you have on hand. We love the spelt pasta with this salad but it tastes great with any pasta.
Tips for Success
Let the pasta sit in the fridge for at least 20 minutes before serving. If you have time make it 1 day in advance to let the flavors meld and the dressing absorb into the pasta.
Make extra vinaigrette if you like your pasta salad ‘saucy’.
If you want to take a shortcut, purchase a storebought vinaigrette or dressing.
More Recipes with Spelt
If you like this recipe, we have more spelt recipes on our site that you may want to try.
- spelt carrot muffins
- blueberry spelt muffins
- spelt banana bread
- rolled spelt cereal
- spelt chocolate chip cookies
- spelt Irish soda bread
- sprouted spelt walnut bread
You can prepare this spelt pasta salad quickly in the morning with no need to be in the hot kitchen during the heat of the afternoon. You can plan to relax on the deck in the cool evening and enjoy a delicious care-free light dinner.
That just about covers it. This salmon pasta salad is a winner-dinner!
Check out more pasta recipes: Pasta Strands with Black Truffles Einkorn Pasta with Morel Mushrooms Confetti Quinoa
Spelt Pasta Salad with Salmon
Ingredients
For the Salad:
- 12 ounces dry spelt pasta or traditional pasta
- 12 ounces cooked chilled and flaked salmon
- 1/2 cup capers drained
- 1/2 medium red onion diced
- 1/4 cup chopped chives or scallions
- 4 tablespoons chopped fresh dill
- Chopped chives or scallion tops for garnish
For the Lemon Vinaigrette:
- 1/2 cup olive oil
- 1/3 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoons honey
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Cook pasta according to package directions, rinse in cold water to cool, drain well.
- Transfer to a large salad bowl and add salmon, capers, red onion, chives and dill.
- In a small dish whisk together the olive oil, lemon juice, mustard, honey, salt and pepper. Pour dressing over the salad and toss gently to coat. Garnish with chopped chives or scallion tops over and serve. Alternately, scoop into individual dishes add garnish and serve.
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Craig
Sunday 21st of July 2019
Well done, Pat! I need some more lighter meals in my repertoire and this one is delightful. The vinaigrette is really nice. Pan-seared the salmon just to be able to make the salad. Froze the other half for the next time around.
Pat Nyswonger
Sunday 21st of July 2019
Thanks for the kudos, Craig....I'm pleased that you enjoyed the salad. We appreciate hearing from our readers on how our recipes work for them. Thanks so much for your feedback. ?