Description
This Smoked Salmon Pasta Salad is a creamy, protein-packed cold lunch dish made with zesty Greek yogurt dressing, crisp vegetables, and silky smoked salmon. Ready in under 30 minutes, it’s a refreshing and nourishing salad perfect for warm days, meal prep, or elegant brunches.
Ingredients
For the Dressing:
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120 g (½ cup) Greek yogurt
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60 ml (¼ cup) extra virgin olive oil
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1 tsp Dijon mustard
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1 tbsp lemon zest
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15 ml (1 tbsp) lemon juice
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1 garlic clove, minced
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2–3 tbsp chopped fresh herbs (parsley, chives, dill)
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¼ tsp freshly ground black pepper
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¼ tsp sea salt
For the Pasta Salad:
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240 g (3 cups) dry pasta (rotini, penne, or farfalle)
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200 g (½ lb) asparagus, trimmed and chopped
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150 g (1 cup) frozen peas
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1 tsp extra virgin olive oil
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2 Persian cucumbers or ½ English cucumber, thinly sliced
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1 shallot, finely chopped
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2 tbsp capers
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1 cup green sprouts or arugula (optional)
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140 g (5 oz) cold smoked salmon, torn into pieces
Instructions
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Whisk all dressing ingredients in a bowl or jar until smooth. Chill.
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Boil pasta according to package directions.
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Add asparagus 3–5 minutes before pasta finishes cooking.
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Add peas 2 minutes before draining.
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Drain and rinse under cold water. Toss with 1 tsp olive oil. Let cool.
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In a large bowl, combine pasta, cucumbers, shallot, capers, and sprouts (if using).
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Add dressing and toss gently.
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Fold in smoked salmon or layer on top.
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Serve chilled or refrigerate until ready to enjoy.
Notes
Use cold smoked salmon for best texture; hot-smoked works too.
Add lemon juice just before serving for extra brightness.
Assemble salad without salmon for meal prep and add before serving.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Lunch
- Method: Boiling, Tossing (No Bake)
- Cuisine: American