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
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8 oz. rotini or farfalle pasta
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6 oz. smoked salmon, flaked
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1/2 cup sour cream or full-fat Greek yogurt
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1/4 cup mayonnaise
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1 tablespoon lemon juice
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1 teaspoon Dijon mustard
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1/4 red onion, thinly sliced
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1 cup cucumber, diced
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2 tablespoons fresh dill, chopped
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Salt and pepper, to taste
Optional: capers, cherry tomatoes, baby spinach, chopped chives
Instructions
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Cook pasta until al dente, drain, and rinse under cold water.
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Whisk sour cream or yogurt, mayonnaise, lemon juice, mustard, salt, and pepper in a small bowl.
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Combine cooled pasta, smoked salmon, cucumber, red onion, and dill in a large bowl.
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Pour in the dressing and gently mix until fully coated.
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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