Description
A refreshing and flavorful Smoked Salmon Pasta Salad combining al dente penne pasta, cold-smoked salmon, crisp vegetables, and a creamy lemon-dill dressing. Perfect for a light lunch or picnic, this easy-to-make dish is ready in just 30 minutes and serves eight.
Ingredients
Pasta and Vegetables
- 12 oz penne pasta (or your preferred pasta, gluten-free if needed)
- 218 g (about 1 1/2 cups) frozen green peas
- 212 g (about 1 1/2 cups) English cucumber, sliced into thin coins
- 200 g (about 1 cup) cherry tomatoes, halved
- 8 oz cold-smoked salmon, chopped
Dressing
- 125 g (about 1/2 cup) Greek yogurt
- 112 g (about 1/2 cup) mayo
- 2 tbsp garlic-infused olive oil – OR – olive oil + 2 cloves minced garlic
- 2 tsp Dijon mustard
- 1 tsp lemon juice
- Zest of one lemon
- 1 tbsp fresh chives, chopped
- 1 tbsp fresh dill, chopped
- 1 tsp Kosher salt
- Cracked black pepper, to taste
Instructions
- Cook the pasta and peas: Bring a large pot of water to a boil over medium-high heat with a generous pinch of salt. Cook the penne pasta to al dente following the package instructions, generally about 10 minutes. In the last minute of cooking, add the frozen green peas to the pot to defrost. Once done, drain the pasta and peas in a colander and rinse under cold water to remove excess starch and cool them quickly. Set aside.
- Prepare the dressing: In a medium mixing bowl, combine Greek yogurt, mayonnaise, garlic-infused olive oil (or olive oil plus minced garlic), Dijon mustard, lemon juice, lemon zest, chopped chives, chopped dill, Kosher salt, and freshly cracked black pepper. Mix thoroughly with a silicone spatula until the dressing is smooth and well blended.
- Toss pasta and dressing: Transfer the cooled pasta and peas into a large bowl. Pour the prepared dressing over the pasta mixture and gently toss with a silicone spatula until evenly coated.
- Add salmon and vegetables: Add the chopped cold-smoked salmon, sliced cucumber coins, and halved cherry tomatoes to the pasta and dressing mixture. Gently toss to combine all ingredients evenly.
- Season and serve: Taste the salad and adjust salt and pepper to your preference. Serve immediately or refrigerate in an airtight container for up to one day before serving to allow flavors to meld.
Notes
- This dish can be made a day in advance and stored in the refrigerator to enhance flavors.
- For a garlic-infused olive oil substitute, use regular olive oil with freshly minced garlic cloves.
- Use gluten-free pasta to make the salad gluten-free if needed.
- Be careful not to overcook the pasta to maintain a satisfying al dente texture.
- For extra freshness, garnish with additional chopped dill or chives before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
