This Cold Mediterranean Salmon Pasta Salad Recipe is a delicious blend of fresh veggies, tender pasta, and fresh salmon, all tossed in a tangy lemon vinaigrette. Perfect for a hot summer day, I love this for a light dinner or a backyard barbecue.
I've been making this simple salmon pasta salad for years and it's one of my favorite dishes during the summer months and definitely one of my favorite pasta salad recipes. It's nice and light, healthy, and easy to pull together. Not to mention totally riff-able.
In This Post
Why This Recipe Works
- Easy. Once the salmon is cooked, it's really just a matter of tossing everything together. Super simple!
- Healthy. In case you've missed it, salmon is really healthy - rich in healthy fats and vitamin D! Use whole wheat pasta for extra health bonus points.
- Great make-ahead dish. Because this is served cold, it's the perfect make-ahead dish - great for when you need to bring something for a potluck, or summer picnic, or need a quick and easy meal after a long day. (This cold asparagus salad is also a delicious salad dish to serve up alongside salmon or chicken!)
- The perfect way to use up leftover salmon! If you have leftover salmon from another dish, this is a great use for it. Sometimes I'll even make an extra filet when I'm making salmon, just to use in this simple pasta salad.
Key Ingredients
Just a few simple ingredients make up this delicious pasta salad!
- Short Pasta. You'll want to use a short pasta shape here. Penne pasta, fusilli, or spiral pasta all work well.
- Fresh Veggies. Cherry tomatoes, English cucumber (you don't need to worry about the seeds), red onion, and red bell pepper add color and crunch. But feel free to toss in what you have - zucchini or asparagus would be amazing with the salmon!
- Cooked Salmon. Use freshly cooked (and cooled) salmon, leftover salmon, or even canned salmon for this dish.
- Vinaigrette. A simple mix of olive oil, lemon juice, white wine vinegar, honey, salt, black pepper, and minced garlic clove.
- Feta Cheese. Doesn't cheese make everything better? Feta has that creamy, tangy element that enhances the Mediterranean flavors of this dish and adds just a touch of saltiness.
How To Make Salmon Pasta Salad
This recipe comes together in a snap! Here's how to make it:
- Cook the pasta. Bring a large pot of salted water to a rolling boil. Add 16 oz of short pasta and cook according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool. Transfer the cooked pasta to a large bowl and place it in the fridge for 30 minutes to cool completely.
- Prepare the vinaigrette. In a medium bowl, whisk together ½ cup olive oil, ⅓ cup fresh lemon juice, 2 tablespoon white wine vinegar, 1 teaspoon honey, ¼ teaspoon salt, ¼ teaspoon black pepper, and 1 minced garlic clove. Set aside.
- Combine pasta and veggies. In a large mixing bowl, combine the cooled pasta, 2 cups halved cherry tomatoes, 1 medium cucumber (sliced and quartered), ½ small thinly sliced red onion, and ½ chopped red bell pepper.
- Add the vinaigrette. Pour the vinaigrette over the pasta mixture. Toss to mix well.
- Add the salmon and feta. Because the salmon and feta are delicate, you'll want to add them at the very end to prevent them from crumbling or falling apart to much. Gently fold in 3 cups of cooked salmon pieces and ½ cup crumbled feta cheese. Toss lightly to incorporate.
- Serve. Transfer the salad to a serving bowl and enjoy immediately. For best results, let the salad sit for about 15 minutes to allow the flavors to meld together.
Variations And Substitutions
- Try a different dressing. While I feel like the vinaigrette works well if you're serving this on a hot hot day, you can try different types of dressings depending on what you're in the mood for. Swap the vinaigrette with a creamy dressing made of Greek yogurt, dijon mustard, and fresh dill for a twist.
- Try different veggies. Add or substitute with other veggies like green peas, green onions, zucchini, or asparagus.
- Try different proteins. Use grilled chicken, tuna, or shrimp instead of salmon. Or try this with smoked salmon for a different take.
- Try some fresh herbs. Fresh herbs like parsley, basil, or chives can add a burst of freshness to the salad and go great with the salmon.
Frequently Asked Questions
Yes, canned salmon works well in this recipe. Just make sure to drain it thoroughly.
Store the salad in an airtight container in the refrigerator for up to 3 days.
Absolutely! This salad is a delicious make-ahead recipe. Prepare it a day in advance and let it chill in the fridge for the flavors to meld.
Is it just me or does anyone else prefer pasta salad with short noodles? I like Short pasta shapes like penne, fusilli, or spiral pasta because they hold the dressing well and are easy to eat. However, if all you have is spaghetti, that will work in a pinch.
I love this as a cold salad, but if you want to serve it warm, that would work too! Simply follow all the instructions, but don't chill the pasta. Add all the ingredients to the warm pasta, toss, and serve.
This Cold Mediterranean Salmon Pasta Salad Recipe is a versatile, delicious dish that's the perfect dish or perfect side dish for almost any summer gathering. If you try this easy pasta salad recipe, let me know what you think in the comments below. And don't forget to tag me @frontrangefed on Instagram so I can see your masterpiece!
More Easy Summer Dishes
- Easy Baked Salmon In Foil, With Lemon And Dill
- Easy Lemon Salmon Pasta
- Smoked Salmon Sushi Bowls
- Pasta With Chickpeas, Spinach And Tomatoes
- Easy Salmon BLT Sandwiches With Garlic Aioli
- Farro With Blistered Tomatoes And Pesto
- Jimmy Buffett Cheeseburger Pasta Salad
- Chickpea Stew With Orzo And Greens
Recipe
Cold Mediterranean Salmon Pasta Salad Recipe
Ingredients
- 16 oz pasta (short pasta, like penne)
- 2 cup cherry tomatoes halved
- 1 medium English cucumber sliced and quartered
- ½ small red onion thinly sliced
- ½ red bell pepper chopped
- 3 cups cooked salmon cut into bite-sixzed pieces
- ½ cup olive oil
- ⅓ cup fresh lemon juice
- 2 tablespoon white wine vinegar
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 garlic clove minced
- ½ cup feta cheese crumbled
Instructions
- Cook the pasta according to the package instructions. Cool until room temperature (you can place it in the fridge for 30 minutes if you need it in a hurry.)
- While your pasta is chilling, make the vinaigrette. Mix the olive oil, lemon juice, white wine vinegar, honey, salt, pepper, and minced garlic clove in a small bowl. Whisk well.
- Add the cherry tomatoes, cucumber, red onion, and red bell pepper to the pasta.
- Pour the vinaigrette over the pasta and veggie mixture and toss to mix.
- Add the cooked salmon chunks and feta cheese, and gently toss to incorporate.
Notes
- Leftover salmon or caned salmon both work great for this recipe.
- Store any leftovers in an airtight container for up to 3 days in the refrigerator.
Chelsea says
The vinaigrette was so delicious! I also added some fresh basil and it was perfect!
Sarah Jenkins says
Thank you Chelsea!
Rachel says
This turned out well. I'm not generally a fan of vinaigrette so I used red wine vinegar instead of white wine, to make it a little less acidic. I also used whole wheat penne pasta to add a little nuance to the flavors. Delicious! With all the fresh veggies it was a nice, light Summer meal. Thank you.
Sarah Jenkins says
Thanks so much! Glad you liked it!
Lynn says
Yum!