Salmon Dill Pasta Salad
Elevate your summer menu with this refreshing and creamy Salmon Dill Pasta Salad—a delightful fusion of tender penne pasta, flaky pan-seared salmon, and crisp garden vegetables, all tossed in a zesty homemade dressing of Greek yogurt, mayonnaise, lemon juice, and fresh dill. This quick and easy recipe combines Mediterranean-inspired flavors with a hint of citrusy brightness, making it a perfect choice for picnics, potlucks, or a light lunch. Packed with vibrant cherry tomatoes, cooling cucumber, and a touch of red onion for crunch, this dish is not only visually stunning but also bursting with texture and flavor. Ready in under 30 minutes, this chilled pasta salad is a crowd-pleaser that can be prepared ahead of time, allowing the harmonious flavors to fully develop. Garnish with extra dill for a fresh, herbaceous finish, and enjoy a meal that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 300 grams Penne pasta
- 200 grams Salmon fillet
- 2 tablespoons Fresh dill
- 4 tablespoons Mayonnaise
- 4 tablespoons Greek yogurt
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 200 grams Cherry tomatoes
- 1 small Cucumber
- 1 small Red onion
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain the pasta, rinse under cold water, and set aside.
In a large skillet, heat olive oil over medium heat. Season the salmon fillet with salt and black pepper. Cook the salmon for 4-5 minutes on each side until fully cooked and it flakes easily with a fork. Let the salmon cool, then break it into bite-sized pieces.
While the salmon is cooling, prepare the creamy dressing. In a mixing bowl, combine mayonnaise, Greek yogurt, lemon juice, garlic powder, salt, and black pepper. Mix until smooth, then stir in the chopped fresh dill.
Prepare the vegetables: Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
In a large bowl, combine the cooked pasta, salmon pieces, cherry tomatoes, cucumber, and red onion. Pour the dressing over the salad and toss gently to coat everything evenly.
Taste and adjust seasoning if needed. Cover the salad and refrigerate for 30 minutes to allow the flavors to meld together.
Serve the Salmon Dill Pasta Salad cold, garnished with an extra sprinkling of fresh dill, if desired.
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1951 mg | 85% | |
| Total Carbohydrate | 260.7 g | 95% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 14.0 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 27.4 mcg | 137% | |
| Calcium | 149 mg | 11% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2436 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
