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Pasta salad with salmon is fresh, tangy, and loaded with texture. You get tender noodles, flaky salmon, briny capers, and a hit of lemony dressing that pulls it all together. It’s not creamy, not heavy, just bright, herby, and really satisfying. Think picnic food, but smarter.
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 Salmon Pasta Salad Recipe Works
Fresh, not fishy: Using cooked, chilled salmon keeps the salad clean and buttery.
Lemon-Dijon dressing: The combo of tangy lemon, sharp mustard, and sweet honey balances the saltiness of the capers and richness of the fish.
Herbs do heavy lifting: Dill and chives add a ton of fresh flavor without crowding the dish.
Flexible and make-ahead friendly: Serve it straight from the fridge, and swap in whatever short pasta or herbs you’ve got on hand.
This recipe is a great way to use leftovers from our whole baked salmon or you can add smoked salmon for a smoky flavor.
For more quick salads, my glass noodle salad with shrimp is fast, fresh, and full of contrast, with crisp veggies and a tangy-sweet dressing
Recipe Tips
Cool the pasta completely: Rinse under cold water and drain well. Warm pasta will steam the other ingredients.
Flake the salmon gently: Aim for bite-sized pieces, not mush. Use your hands, not a fork.
Don’t drown the salad: Add dressing gradually, toss, and taste before adding more.
Use fresh lemon juice: Bottled won’t cut it here; the acidity needs to be bright and clean.
Serve slightly chilled: It’s best cool, not ice-cold, so the flavors can shine.
Salmon. Use leftovers from our sheet pan salmon or our baked salmon.
For another light, make-ahead option, try my shrimp pasta salad. It’s just as easy and full of bright, briny flavor.
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.
Salmon Pasta Salad
This pasta salad with salmon is the no-fuss, flavor-packed answer to hot-day dinners and next-day lunches. It’s bright, herby, and just rich enough to feel like a real meal.
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Salmon Pasta Salad
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Ingredients
For the Salad:
- 12 ounces dry pasta, I used spelt pasta
- 12 ounces cooked salmon, chilled and flaked
- ½ cup capers, drained
- ½ red onion, diced
- ¼ cup fresh chopped chives
- 4 tablespoons chopped fresh dill
For the Lemon Vinaigrette:
- ½ cup olive oil
- ⅓ cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoons honey
- ½ teaspoon salt
- ¼ teaspoon 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Oh yummy this looks like an amazing summer pasta! I think Capers are so ridiculously underrated they can make any dish delicious. I love that you added them to this.
Thank you, Ginger…I agree with you on the capers, they add just the right amount of tang in this salad. 🙂
This looks like a great pasta! I love nice refreshing flavors, so this will really be up my alley.
Thank you, Jessica 🙂
I love my salmon and love pasta too so this is a perfect combo for someone like me and now I need to go give your recipe a try
Hi, Anosa…I hope you like this salad as well as your yours, salmon and pasta do make a great combo. Thanks 🙂
The introduction of the capers is a perfect way just to add the right amount of ‘tang’! This is on our must do list!
Thanks, Tonya…..I agree! The capers are a must, enjoy 🙂
Mmmm! This sounds awesome. I’ve never met a pasta salad I didn’t like when you add salmon what could be better.
Oh, it is good and if there are leftovers all those flavors get absorbed and it is wonderful. Make a big batch so there are some for the next day’s lunch 🙂
Yum, this looks so fabulous! I’m always on the search for delicious salads to try so I won’t feel so guilty eating them.
You will enjoy this salad, Amber. 😉
The tangy lemon is a nice addition for the salmon. My DIL would love if I made this the next time she came over.
I think you should do it, Rosey. Enjoy! 🙂
I surfed in to snag this amazing recipe. I fix salmon several times a week because of it’s health benefits. I need some new recipes so the kids don’t get tired of it. They’re going to love this because they love all things pasta.
Thanks, Terri….I hope you and the kiddies enjoy this salad. 🙂
Not crazy about salmon, but I do love a lemon vinaigrette especially in the summer drizzled on some fresh fruit.
Thanks for your comments, Michelle…..If you like shrimp you could do a substitute. 🙂
Oh my goodness what an absolutely delicious looking pasta, I have to admit I do love a good piece of salmon and this sounds like a wonderful way to have it.
Thanks, Sarah…This is a great salad and it makes a meal. 🙂