Salmon Pasta Salad Recipe

5 3 5
Salmon Pasta Salad Recipe
Salmon Pasta Salad Recipe photo by Taste of Home
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Salmon Pasta Salad Recipe

Read Reviews
5 3 5
Publisher Photo
This recipe was one of my husband's favorite ways to enjoy salmon. I've had it so long I don't even remember where it came from originally. This salad is a nice light meal for a hot summer day, and it lets the salmon flavor come through. -Mary Dennis, Bryan, Ohio
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 package (8 ounces) spiral pasta, cooked and drained
  • 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) pink salmon, drained, bones and skin removed
  • 1-1/2 cups quartered cherry tomatoes
  • 1 medium cucumber, quartered and sliced
  • 1 small red onion, sliced
  • 1/2 cup canola oil
  • 1/3 cup fresh lemon or lime juice
  • 1-1/2 teaspoons dill weed
  • 1 garlic clove, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 head lettuce, torn

Directions

In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce. Yield: 6-8 servings.
Originally published as Salmon Pasta Salad in Taste of Home August/September 1994, p35

Nutritional Facts

1 each: 332 calories, 18g fat (3g saturated fat), 23mg cholesterol, 514mg sodium, 27g carbohydrate (4g sugars, 3g fiber), 16g protein.

  • 1 package (8 ounces) spiral pasta, cooked and drained
  • 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) pink salmon, drained, bones and skin removed
  • 1-1/2 cups quartered cherry tomatoes
  • 1 medium cucumber, quartered and sliced
  • 1 small red onion, sliced
  • 1/2 cup canola oil
  • 1/3 cup fresh lemon or lime juice
  • 1-1/2 teaspoons dill weed
  • 1 garlic clove, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 head lettuce, torn
  1. In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce. Yield: 6-8 servings.
Originally published as Salmon Pasta Salad in Taste of Home August/September 1994, p35

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Reviews forSalmon Pasta Salad

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cindysunflower User ID: 7921064 227890
Reviewed Jun. 13, 2015

"This is one of our favorite summer meals. Definitely use fresh lemons. I generally use fresh salmon that I poach, cool, and then break into chunks. Fresh dill is also a nice addition."

MY REVIEW
zdb2010* User ID: 5656030 8129
Reviewed Jan. 6, 2012

"Great for a light meal on a summer evening! I used leftover cooked fresh salmon and sunblush tomatoes. Awesome and also healthy!"

MY REVIEW
loves2cook4him User ID: 5732811 6911
Reviewed Aug. 10, 2011

"this is a nice light meal salad that has awesome flavor. I prefer to use the packaged salmon over the canned version. I use whole grain pasta and olive oil to make an even healthier version."

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