Lemony Salmon Pasta Salad

Taste of Cofrancesco
2 days ago
3 min read

Prep Time: 20 mins	Cook Time: 15 mins
Total Time: 35 mins	Serves: 6

Lemony Salmon Pasta Salad is a refreshing make-ahead meal that's perfect for lunch, an easy dinner, or meal prep throughout the week. Tender roasted salmon is paired with crisp vegetables, fresh herbs, and a bright homemade lemon vinaigrette, creating a pasta salad that's light, satisfying, and full of fresh flavor. Best of all, it can be made ahead, making it an excellent choice for lunches, potlucks, and effortless entertaining.

Whether served chilled or slightly cool, this Mediterranean-inspired salad is substantial enough to enjoy as a meal on its own while pairing beautifully with grilled vegetables or warm, crusty bread.

Roast the Salmon Gently

Salmon cooks quickly and is at its best when it's moist and tender. Allowing it to cool slightly before breaking it into large pieces helps preserve its delicate texture and creates a more beautiful finished salad.

Rinse the Pasta

Unlike hot pasta dishes, pasta for salad benefits from a quick rinse under cool water after cooking. This stops the cooking process, cools the pasta quickly, and helps prevent the noodles from sticking together.

Fresh Herbs Make the Difference

Fresh dill and parsley bring brightness and freshness to the salad that dried herbs simply can't replicate. Stir them in just before serving to preserve their vibrant color and delicate flavor.

Make It Ahead

This pasta salad can be prepared several hours in advance and refrigerated until ready to serve. Chilling allows the vinaigrette to soak into the pasta and gives the flavors time to develop. Before serving, give the salad a gentle toss and adjust the seasoning with an extra squeeze of lemon juice if desired.

Fold the Salmon in Last

Add the salmon after all of the other ingredients have been tossed with the vinaigrette. Gently folding it in at the end keeps the pieces intact and preserves the beautiful texture of the fish.

Ingredients

For the Salmon

• 1 pound salmon fillet

• 1 tablespoon olive oil

• 1 teaspoon Dijon mustard

• 1 teaspoon lemon zest

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

For the Pasta Salad

• 8 ounces whole wheat rotini or cavatappi

• 1 English cucumber, diced

• 1 cup baby spinach, roughly chopped

• 1 cup cherry tomatoes, halved

• ¼ cup red onion, finely diced or thinly sliced

• 2 tablespoons chopped fresh dill

For the Lemon Herb Vinaigrette

• ¼ cup fresh lemon juice

• ⅓ cup extra-virgin olive oil

• 1 teaspoon honey

• 1 small garlic clove, finely grated, optional

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

Instructions

Cook the Salmon

Preheat the oven to 400°F (200°C). Place the salmon on a parchment-lined baking sheet. Brush with the olive oil and Dijon mustard, then sprinkle with the lemon zest, salt, and pepper.

Bake for 12–15 minutes, or until the salmon flakes easily with a fork. Allow to cool slightly, then break into large bite-sized pieces.

Cook the Pasta

Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Drain, rinse briefly under cool water, and drain well.

Prepare the Vinaigrette

Whisk together the lemon juice, olive oil, honey, garlic, salt, and pepper until smooth.

Assemble the Salad

In a large serving bowl, combine the pasta, cucumber, spinach, tomatoes, roasted red peppers, red onion, dill, parsley, and feta. Pour the vinaigrette over the salad and toss gently until evenly coated. Gently fold in the salmon, taking care not to break it into pieces that are too small.