Description
Smoked Salmon Orzo Salad is a refreshing summer pasta salad that’s creamy, tangy, and packed with protein. Tossed with a lemon-dill dressing, crisp cucumbers, red onions, and tender smoked salmon, this cold salad is perfect for lunch, picnics, or meal prep. It comes together in under 30 minutes and keeps well in the fridge for days of chilled, gourmet goodness.
Ingredients
Salad:
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1 cup (170 g) uncooked orzo
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2 mini cucumbers or 1/2 English cucumber (150 g), chopped
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2 tbsp (20 g) chopped red onion
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2 tbsp (20 g) capers, drained
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6 oz (170 g) sliced smoked salmon, torn into pieces
Dressing:
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2 heaping tbsp (30 g) mayonnaise
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1 heaping tbsp (15 g) sour cream or plain Greek yogurt
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1/2 tsp (2.5 ml) Dijon mustard
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1/2 tbsp (7.5 ml) olive oil
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1 tbsp (15 ml) lemon juice
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Zest of 1 lemon
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1/8 tsp (0.5 g) garlic powder
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1 tbsp (3 g) chopped fresh dill
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Salt and pepper to taste
Instructions
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Cook Orzo: Boil salted water and cook orzo until al dente (8–10 minutes). Drain and rinse under cold water.
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Prepare Dressing: In a bowl, whisk mayo, sour cream or yogurt, Dijon, olive oil, lemon juice, zest, garlic powder, and dill. Season with salt and pepper.
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Assemble Salad: In a large bowl, combine cooled orzo, cucumbers, red onion, capers, and smoked salmon. Add dressing and toss gently.
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Taste & Chill: Adjust seasoning if needed. Chill for 30 minutes before serving for best flavor.
Notes
Greek yogurt adds tang and extra protein.
Great for make-ahead lunches and summer gatherings.
Substitute orzo with pearl couscous or another small pasta.
Store in the fridge for up to 3 days; stir before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: No-cook / Cold preparation (after boiling orzo)
- Cuisine: American – Summer Deli Style