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Dilled Salmon Pasta Salad

Elaine Williams uses just a cup of leftover salmon in this pretty pasta salad for two. "It's nicely seasoned with dill and makes a cool, light summer lunch," says the Sebastopol, California cook.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 1-1/2 cups tricolored spiral pasta
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 2 tablespoons chopped onion
  • 2 tablespoons minced fresh dill or 2 teaspoons dill weed
  • 1 cup fully cooked salmon chunks or 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
  • Mixed salad greens


  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the next six ingredients.
  • Drain and rinse pasta in cold water; add to sour cream mixture. Stir in salmon. Cover and refrigerate. Serve over salad greens.
Nutrition Facts
1-1/2 cups: 353 calories, 5g fat (0 saturated fat), 42mg cholesterol, 500mg sodium, 51g carbohydrate (0 sugars, 0 fiber), 21g protein. Diabetic Exchanges: 3 starch, 1-1/2 lean meat, 1 vegetable.

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  • rebelwithoutaclue
    Jul 27, 2013

    Made w/ a couple changes Added chopped jalapeno peppers that were seeded and membranes remove to dial down the heat a little. Next time I make I will increase the dill weed to 3 tea. Chilled over night and it was a real good and unique pasta salad. I used 1 1/2 cups of canned, pink Pacific salmon.