Salmon Pasta Salad
Salmon Pasta Salad is tossed in a tangy, slightly sweet homemade lemon mustard dressing and loaded with fresh veggies for a wholesome meal!
Fresh Pasta Salad
This Salmon Pasta Salad quickly comes together in just 40 minutes for a dish that’s overflowing with the best fresh flavors! Break up your dinner time monotony with this recipe and watch your family quickly devour it before asking for seconds!
Rebecca’s Recipe Review
Taste: Fresh veggies and tangy, slightly sweet lemon mustard dressing
Texture: Al dente noodles, creamy dressing, and tender salmon.
Ease: 4/10
Pros: This dish is packed with nutrients, healthy fats, protein, and fiber from the vegetables, salmon, and pasta!
Cons: None.
Would I Make This Again? Yes, we serve this as the whole meal or as a side to dinner! We also love bringing this to cookouts or potlucks to share with friends and family!
Ingredients For Pasta Salad
This Salmon Pasta Salad has a base of penne pasta that’s loaded with fresh veggies such as red onion, plum tomatoes, English cucumber, and iceberg lettuce! Diced avocado is spread throughout the salad for a good serving of healthy fats!
The pasta salad is then tossed in a homemade lemon mustard dressing that can be tailored to your specific taste just by adjusting the ingredients! For this, you’ll need extra virgin olive oil, honey, Dijon mustard or coarsely ground mustard, garlic clove, and freshly squeezed lemon juice.
Top the pasta salad off with skinless salmon fillets that are cooked with a drizzle of olive oil then seasoned with salt and ground black pepper. Then finish this dish by serving it with extra avocado slices sprinkled with black sesame seeds, lemon wedges, and fresh herbs if desired!
How To Make Salmon Pasta Salad
- Cook and dry the pasta.
- Place the salmon on a lined roasting pan or baking sheet with foil.
- Drizzle the salmon with olive oil and season with salt and pepper. Then bake until the salmon easily flakes apart.
- Shake the ingredients for the lemon mustard dressing in a jar.
- Assemble the salad by adding the cooked pasta and veggies to a large bowl and tossing it with the homemade dressing.
- Top with the salmon fillets and enjoy!
How To Store Salmon Pasta Salad
Store any leftovers in the refrigerator for up to 3 days in an airtight container.
Make Salmon Pasta Salad Ahead Of Time!
Save time and make this pasta salad ahead of time! To do so, I just suggest storing the lemon mustard dressing separately and then adding it before serving!
How Do I Know When The Salmon Is Cooked?
You can check the doneness of the salmon by using a kitchen thermometer inserted into the thickest part of the fillet. Once it reads between 135 and 145 degrees F the salmon is done cooking.
Can I Make This Using Frozen Salmon?
Yes, you can! Just follow the directions for seasoning the filets and then adjust the cooking time accordingly.
Check out my other delicious pasta salad recipes!
- Tuna Pasta Salad – Rotini, veggies, and tuna tossed together in a creamy homemade dressing!
- Chicken Bacon Ranch Pasta Salad – Serve this at your next BBQ for an instant hit!
- Taco Pasta Salad – Made with Mexican spices, ground beef, fresh veggies, and Doritos!
- Classic Macaroni Salad – Perfectly tender elbow macaroni tossed in a creamy dressing!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Salmon Pasta Salad
Ingredients
Salad
- 8 ounces penne pasta uncooked or 4 cups of cooked penne
- 4 (6oz.) skinless salmon fillets
- 1 tablespoon olive oil
- Salt to taste
- freshly ground black pepper to taste
- ½ red onion thinly sliced
- 2 plum tomatoes diced
- ½ English cucumber chopped
- 1 avocado diced
- 2 cups iceberg lettuce shredded
Lemon Mustard Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon Dijon mustard or coarsely ground mustard
- 1 garlic clove finely minced
- 1 tablespoon freshly squeezed lemon juice
Instructions
- If using dry pasta, cook according to the package instructions in salted water.
- Arrange a rack in the middle of the oven and preheat to 425°F.
- Line a roasting pan or baking sheet with foil and place the salmon in the roasting pan.
- Drizzle with olive oil, and season with salt and pepper. Transfer to the oven and bake for 8-12 minutes. Check the doneness of the salmon with a fork, if it flakes easily then it’s ready.
- To make the dressing, to a jar, add olive oil, honey, mustard, garlic, and lemon juice. Shake until well combined, give it a taste and adjust ingredients to your preference.
- To assemble the salad, add the pasta and vegetables to a bowl. If serving right away, toss with the lemon honey mustard dressing to evenly coat, and top with the salmon fillets. If making ahead, store the dressing separately and add it before serving.
Notes
• To make individual salmon pasta salad bowls, divide the salad between 4 plates or shallow bowls, and place 1 salmon fillet on top of each bowl.
• Serve with extra avocado slices sprinkled with black sesame seeds, lemon wedges or slices to squeeze over the salmon, and fresh herbs if desired.
Nutrition
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I would love to try this!