Description
This Delicious Salmon Pasta Salad is a perfect, easy-to-make dish ideal for effortless entertaining. Combining cooked salmon, tender pasta, fresh vegetables, and a creamy, tangy dressing, this salad offers a delightful blend of flavors and textures. It’s perfect for gatherings, potlucks, or a satisfying weeknight meal that can be prepared in advance and enjoyed chilled.
Ingredients
Scale
Main Ingredients
- 1 cup Cooked Salmon (leftover or canned salmon)
- 8 ounces Penne Pasta (or any sturdy pasta shape)
- 1 cup Frozen Green Peas (or fresh peas if preferred)
- 1 medium Red Bell Pepper (diced)
- 1 small Red Onion (thinly sliced)
Dressing
- 1 cup Mayonnaise (or Greek yogurt for a healthier option)
- 1/2 cup Sour Cream (or Greek yogurt)
- 2 tablespoons Spicy Brown Mustard (or Dijon mustard)
- 1 tablespoon Apple Cider Vinegar (or white/red wine vinegar)
- 1 teaspoon Granulated Sugar (adjust to taste)
- 1 teaspoon Celery Salt (or regular salt with celery seed)
- 1/4 teaspoon White Pepper (or black pepper)
- 1 teaspoon Garlic Powder (or fresh minced garlic)
Instructions
- Prepare the dressing: In a large bowl, whisk together mayonnaise, sour cream, spicy brown mustard, apple cider vinegar, granulated sugar, celery salt, white pepper, and garlic powder until the mixture is smooth, creamy, and well combined.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook for about 7-9 minutes until al dente. In the last 2 minutes of cooking, add the frozen peas directly into the pot to cook through with the pasta.
- Drain and combine: Thoroughly drain the pasta and peas to remove excess water. While still warm, transfer them to the bowl with the prepared dressing. Toss gently to coat all pieces evenly with the creamy dressing.
- Fold in vegetables: Gently stir in the diced red bell pepper and thinly sliced red onion, distributing them evenly throughout the pasta salad.
- Add salmon: Carefully fold in the cooked salmon pieces to avoid breaking them up too much, ensuring the fish is well incorporated into the salad.
- Cool the salad: Spread the mixture evenly onto a sheet tray or large flat surface and place it in the refrigerator to cool quickly, which helps to maintain freshness and texture.
- Chill before serving: Once chilled, transfer the pasta salad to a serving bowl and allow it to sit in the refrigerator for at least one hour to let the flavors meld perfectly before serving.
Notes
- Use Greek yogurt instead of mayonnaise and sour cream for a healthier, lower-fat version.
- You can substitute penne with other sturdy pasta shapes like fusilli or rotini for similar results.
- Adjust the amount of sugar in the dressing to balance the acidity to your taste preference.
- Make the salad a few hours ahead to allow flavors to meld but avoid making it more than 24 hours before serving to maintain freshness.
- This salad is best served chilled and can be stored in an airtight container in the refrigerator for up to 2 days.
- For added crunch, consider stirring in chopped celery or cucumber just before serving.
