This delicious salmon pasta salad is everything you need this summer. Light, but filling at the same time, with fresh salad leaves and tomatoes, baked salmon and a healthy and tangy dill dressing. Whether you enjoy it at home or on your lunch break at work, or just have a quick dinner, this salad is be your new favourite recipe.
Oh, did l mention that it’s very healthy too? Why buy ready-made salads, when you can prepare it at home in no time. Easy to store, and you can keep some in the fridge for later too. I actually prefer eating it cold from the fridge, rather than straight away, it tastes even better when it’s proper cold.
Salmon is my favourite fish, it tastes less “fishy” than other types of fish, it is highly nutritious and an excellent source of omega 3. The salad leaves bring some freshness and a bit of crunch, together with the tomatoes, and they contrast well with the pasta and salmon.
You can go for any pasta shape, if really does not matter which one, although I think this shape is pretty cool for salads, for pasta dishes with sauce I usually go for fussilli or spaghetti. But, again, that’s not a rule, it’s purely how I cook it.
The dressing is light and sharp, enhancing the flavours of the salad. I prefer the salmon baked for this recipe, but you can also grill or boil it. Or swap it for smoked salmon instead, for a bit more saltiness.
Although I think this pasta salad with salmon is a real treat on a hot summer day, as it can be enjoyed cold straight from the fridge, it can of course be made all year round.
How TO make salmon pasta salad
This salad can’t be any simpler to make.
- First, cook the salmon fillet, you can either pan fry it, or, even better, bake it. Wrap it in kitchen foil, and bake for 15 minutes at 200 degrees Celsius (390 Fahrenheit). Leave to cool.
- Meanwhile, cook the pasta according to the packet instructions, drain, rinse with water, and toss with olive oil.
- You can add any other salad to it, I went for mixed salad leaves, but you can choose any salad you like, lettuce, spinach, arugula, you name it. Again, other veggies can be added, cucumber, avocados, etc etc
- Mix everything together and pour over the dressing. The dressing is light, but super delicious, and gives that wow factor to the salad.
How TO make a healthy SALAD DRESSING
No need to go for heavy and super rich salad dressings with hundreds of calories, when you can make one light healthy dressing with no mayo or other nastiness.
For my dressing, you will need olive oil, basamic vinegar, chopped fresh dill (which goes super well with the salmon), and salt and pepper to taste (or even some chilli if you like).
Give it a good shake, and there’s the best dressing one can get. You can use this light dressing for any kind of fresh salad. If you are looking for other healthy salad recipes, how about my Chicken Caprese Pasta Salad?
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This delicious pasta salad with salmon is everything you need this summer. Light, but filling at the same time, with fresh salad leaves and tomatoes, baked salmon and a tangy dill dressing. Whether you enjoy it at home or on your lunch break at work, or just have a quick dinner, this salad is be your new favourite recipe.
- 1/4 packet of pasta
- 1 salmon fillet
- mixed leaves salad
- 2 tomato
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 Tbsp dill
Bring a pan of salted water to a boil and cook the pasta according to the packet instructions.
Drain and rinse with cold water.
Add a splash of olive oil to the pasta, then set aside and leave it to cool completely.
Meanwhile, preheat the oven to 200 degrees C (390 Fahrenheit).
Wrap the salmon in kitchen foil and place it on a tray.
Bake for about 15 minutes until cooked through.
Transfer the pasta to a large bowl and toss in the salad leaves, chopped tomatoes and flaked salmon.
To make the dressing, mix olive oil, balsamic vinegar, chopped dill, salt and pepper.
Pour the dressing over the pasta mixture and mix well to coat evenly.