Description
This Smoked Salmon Pasta Salad is a refreshing, protein-packed dish with tender pasta, creamy dressing, and flavorful smoked salmon. Tossed with fresh cucumbers, capers, and dill, it’s a delicious and satisfying salad that’s great for warm weather and easy to prepare!
Ingredients
For the Salad:
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8 oz pasta (penne, fusilli, or your choice)
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6 oz smoked salmon, torn into bite-sized pieces
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1/2 cucumber, diced
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1/4 cup red onion, thinly sliced
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1 tablespoon capers, drained and rinsed
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1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
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1/4 cup fresh lemon juice (about 1 lemon)
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Salt and pepper, to taste
For the Dressing:
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1/2 cup Greek yogurt (or sour cream for extra creaminess)
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2 tablespoons mayonnaise
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1 tablespoon Dijon mustard
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1 tablespoon olive oil
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1 teaspoon lemon zest
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1 teaspoon honey or sugar (optional, for a slight sweetness)
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Salt and pepper, to taste
Instructions
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Cook the pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, about 8-10 minutes, until al dente. Drain and rinse with cold water to cool it down. Set aside. -
Prepare the dressing:
In a medium bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, olive oil, lemon zest, and honey (if using). Season with salt and pepper to taste. Stir until smooth and creamy. -
Assemble the salad:
In a large mixing bowl, combine the cooked and cooled pasta, smoked salmon pieces, diced cucumber, red onion, capers, and chopped dill. -
Toss with dressing:
Pour the dressing over the pasta mixture and toss gently until everything is well coated.
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Chill and serve:
Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Notes
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You can add extra veggies like cherry tomatoes or avocado for added texture and flavor.
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If you don’t like capers, you can omit them or substitute with green olives.
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For a gluten-free version, use gluten-free pasta.
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This salad can be made ahead of time and stored in the fridge for up to 2 days.