When the weather starts to shift and heavier meals feel like too much, this creamy citrus salmon pasta salad is exactly what I crave. It’s light but still satisfying, packed with flaky salmon, crisp vegetables, and tossed in a bright, tangy yogurt dressing that brings everything together.
The combination of fresh dill, citrus, and tender pasta makes this one of those recipes you’ll keep coming back to all season long. Perfect for easy lunches, meal prep, or casual gatherings.
Author’s Note
Every year around this time, I naturally start leaning into lighter, fresher meals, recipes that still feel nourishing but don’t weigh you down. This pasta salad is one I’ve been enjoying lately, especially on those days when I want something quick but still homemade and wholesome.
Living in New England, I always feel that shift when spring starts peeking through. The longer days and a craving for meals that feel fresh and vibrant. This dish fits right into that rhythm. It’s simple, balanced, and one of those recipes that works just as well for a quiet lunch as it does for sharing with family.
-Silvia
If you’re looking for a healthy salmon pasta salad that’s both creamy, refreshing and high in protein, this recipe checks all the boxes. Made with gluten-free cavatappi pasta, flaked salmon, crisp cucumbers, sweet cherry tomatoes, and peas, it’s tossed in a creamy citrus yogurt dressing that adds brightness without heaviness.
Unlike traditional mayo-based pasta salads, this version uses Greek yogurt for a lighter, protein-rich alternative while still delivering that creamy texture we all love. The addition of fresh dill and a mix of citrus juices (orange, lemon, and lime) gives this dish a fresh, vibrant flavor that makes it perfect for spring and summer meals.
It’s ideal for:
- Meal prep lunches
- Light dinners
- Picnics and gatherings
- A refreshing side dish with grilled proteins
Ingredient List for Pasta Salad
- Cavatappi pasta or any short pasta with ridges, preferably one that is high in protein and fiber
- Salmon, flaked (steamed, baked, or leftover), that’s about 2 salmon filets
- Cherry tomatoes, sliced and then halved
- Cucumber, diced (Persian or English works best)
- Peas (fresh or thawed frozen)
- Fresh dill, chopped
- Optional: 2 tbsp red onion, finely diced (for extra bite)
Citrus Yogurt Dressing
- Greek yogurt (full-fat or 2%)
- Olive oil
- Dijon mustard
- Juice of ½ orange, ½ lemon and ½ lime
- Fresh dill, chopped
- Salt and black pepper, to taste
Why This Recipe Works
This cold salmon pasta salad uses simple, fresh ingredients you likely already have in your pantry. High in protein thanks to the salmon, Greek yogurt and pasta of choice that is naturally high in protein and fiber (made from chickpeas).
This pasta salad with salmon is lighter than traditional pasta salads (no mayo) and the bright citrus salad dressing tights all the flavors together making this the perfect meal prep solution for the warmer months as it holds well in the fridge.
SILVIA’S TIPS
➜ Use leftover salmon: This is a great way to repurpose baked or grilled salmon. Sometimes when I am in a pinch, I use canned salmon.
➜ Don’t overdress the pasta: Start with most of the dressing, then add more as needed. I find that when I add too much dressing to begin with, the pasta end up soggy in a few days. Save any extra dressing in the fridge and add more as you go.
➜ Chill before serving: It helps the flavors meld beautifully.
➜ Salt your pasta water well: This makes a big difference in overall flavor.
➜ Add crunch: A handful of toasted almonds or seeds works really well here.
You May Like These Other Recipes Next
This is the kind of recipe I find myself coming back to again and again this time of year because it is super simple, fresh, and just really good. It’s hearty enough to feel like a complete meal, but still light and bright, which is exactly what I crave when the seasons start to shift.
I also love how flexible it is. You can use leftover salmon, swap in for tuna, use whatever vegetables you have on hand, and adjust the citrus depending on what you like. It’s one of those recipes that feels a little different every time, but always works.
Salmon Pasta Salad Recipe
Ingredients
- 8 oz cavatappi pasta cooked, drained in cold water
- 12 oz salmon steamed, baked or pan fried
- 1 cup cucumber sliced, halved
- 1 cup cherry tomatoes sliced, halved
- 1/2 cup peas
- 1/4 cup fresh dill
- 1/2 tbsp olive oil
- salt and pepper to taste
Citrus Yogurt Dressting
- 1/3 cup olive oil
- 1/4 cup Greek yogurt
- 1 tsp country mustard
- 1/2 slice orange juice
- 1/2 slice lemon juice
- 1/2 slice lime juice
- 1 tbsp fresh dill
- salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water to cool completely.
- Season salmon with olive oil, salt and pepper and bake at 400F degrees for 20 minutes. Salmon should be light and soft, not crusty and over cooked.
- In a small bowl, whisk together Greek yogurt, olive oil, mustard, citrus juices, dill, salt, and pepper until smooth.
- In a large bowl, combine cooked pasta, salmon, tomatoes, cucumber, peas, and dill. Pour dressing over the salad and gently toss until everything is well coated. Taste and adjust seasoning if needed.
- Chill for 20–30 minutes before serving for best flavor.
Notes
- Store in an airtight container in the fridge for up to 5 days
- If it dries out, add a splash of olive oil, any reserved dressing or a spoonful of yogurt before serving
- Best served cold or slightly chilled
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
