Salmon Pasta Salad Recipe
Creamy citrus salmon pasta salad with Greek yogurt, fresh dill, and crisp veggies. A light, protein-packed meal perfect for spring lunches or meal prep.
Servings: 6 servings
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
Storage Tips
- 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
Calories: 358kcal | Carbohydrates: 32g | Protein: 18g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 32mg | Sodium: 53mg | Potassium: 501mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1428IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 2mg