Description
A fresh and creamy smoked salmon pasta salad made with dill, cucumber, red onion, and a tangy dressing. This chilled dish is perfect for summer meals, picnics, or easy make-ahead lunches.
Ingredients
8 oz. rotini or farfalle pasta
6 oz. smoked salmon, flaked
1/2 cup sour cream or full-fat Greek yogurt
1/4 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 red onion, thinly sliced
1 cup cucumber, diced
2 tablespoons fresh dill, chopped
Salt and pepper, to taste
Optional: capers, cherry tomatoes, baby spinach, chopped chives
Instructions
Cook pasta until al dente, drain, and rinse under cold water.
Whisk sour cream or yogurt, mayonnaise, lemon juice, mustard, salt, and pepper in a small bowl.
Combine cooled pasta, smoked salmon, cucumber, red onion, and dill in a large bowl.
Pour in the dressing and gently mix until fully coated.
Refrigerate for at least 30 minutes before serving.
Notes
Soak red onions in water to mellow their flavor.
For a dairy-free option, use vegan mayo and substitute cashew cream.
Store leftovers in an airtight container in the fridge for up to 3 days.
Add dressing just before serving if prepping in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing (cold preparation)
- Cuisine: American
Keywords: smoked salmon pasta salad, cold pasta salad, creamy salmon salad, summer pasta salad, dill salmon pasta, picnic salad, make-ahead salmon recipe