Salmon Pasta Salad

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Made with pre cooked (or tinned) salmon and everyday ingredients, this Salmon Pasta Salad is simple to throw together and so easy to customise. Great for quick Summer dinners or grab-and-go lunches.

Prep Time5

Cook Time10

Total Time15

Course: Pasta Salad

Cuisine: Mediterranean

Servings: servings

Calories: 387kcal

Author: Carrie Carvalho

Equipment

Ingredients

160 grams cooked salmon hot smoked or tinned
250 grams pasta
200 grams cherry tomatoes quartered
1 English cucumber diced
1 bunch spring onions or scallions thinly sliced
4 tbsp fresh chives and/or dill chopped

Lemon Dijon Dressing

3 tbsp mayonnaise
2 tbsp lemon juice or apple cider vinegar
½ tsp garlic powder minced
1 tsp Dijon mustard
¼ tsp salt
pinch black pepper

Metric - US Measures

Instructions

Bring a large pot of salted water to boil and cook the pasta until just al dente. Drain and rinse well with cold water to stop the cooking process.
Meanwhile, prepare the vegetables and herbs and add to a large bowl. Add the cooked and drained pasta.
Flake the fish with a fork and add to the bowl. Mix well.
Make the dressing by combining all ingredients in a small bowl or jug and mixing to combine. Season to taste.
Pour in the dressing and toss to combine.
Serve immediately or store in the fridge for up to 3 days. I like to garnish with extra fresh herbs and a drizzle of really good olive oil.

Notes

Salmon - pre-cooked steamed or hot smoked salmon fillets are ideal for this pasta salad. I love these honey roast ones. To serve 4 you want the equivalent of 2 fillets, which I have found can range from 160 to 200 grams pack size in UK supermarkets. You can also use tinned salmon - one small 105 grams tin would be an equivalent to one cooked fillet. Alternatively use sliced smoked salmon, but you won't need as much as it is much richer, so I would recommend reducing to about 100 grams to serve 4.

Nutrition