Salmon Twist Pasta Salad
Savor the vibrant flavors of this Salmon Twist Pasta Salad, a refreshing and wholesome dish that strikes the perfect balance between light and satisfying. Featuring tender fusilli pasta, flaky seared salmon, and a medley of fresh vegetables like cherry tomatoes, cucumber, and red onion, this recipe is a feast for both the eyes and the palate. A zesty homemade dressing of olive oil, lemon juice, Dijon mustard, and a touch of garlic ties the ingredients together, while fresh dill adds a fragrant, herbaceous note. Perfect as a make-ahead meal or a crowd-pleasing side dish, this 35-minute recipe is packed with healthy omega-3s and vibrant textures. Whether served chilled on a warm day or at room temperature for a casual gathering, this pasta salad delivers both nutrition and flavor in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams fusilli pasta (or any short pasta)
- 250 grams salmon fillet (skinless)
- 150 grams cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 2 tablespoons fresh dill
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams baby spinach leaves (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fusilli pasta according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside.
Preheat a skillet over medium heat. Season the salmon fillet with a pinch of salt and pepper. Drizzle 1 tablespoon of olive oil into the skillet and sear the salmon for 3-4 minutes per side, or until fully cooked and flaky. Remove from heat and allow it to cool slightly before flaking into bite-sized pieces.
While the pasta and salmon cool, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Chop the fresh dill finely.
In a small mixing bowl, prepare the dressing. Combine 2 tablespoons of olive oil, lemon juice, Dijon mustard, minced garlic clove, salt, and black pepper. Whisk well to emulsify.
In a large salad bowl, combine the cooled pasta, flaked salmon, cherry tomatoes, cucumber, red onion, dill, and baby spinach leaves (if using). Drizzle the dressing over the ingredients.
Gently toss the salad to evenly coat all the ingredients with the dressing. Taste and adjust seasoning if necessary.
Serve the Salmon Twist Pasta Salad immediately, or refrigerate for up to 2 hours for enhanced flavor. Enjoy chilled or at room temperature.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 2690 mg | 117% | |
| Total Carbohydrate | 241.1 g | 88% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 17.0 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 23.1 mcg | 116% | |
| Calcium | 227 mg | 17% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2353 mg | 50% | |
*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.
