Description
This Delicious Salmon Pasta Salad is a perfect blend of tender penne pasta, flaky salmon, and crunchy vegetables tossed in a creamy, tangy dressing. Easy to prepare and ideally chilled before serving, this salad makes a refreshing and satisfying dish for effortless entertaining or a light meal.
Ingredients
Scale
Salad
- 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, combine mayonnaise, sour cream, spicy brown mustard, apple cider vinegar, granulated sugar, celery salt, white pepper, and garlic powder. Mix thoroughly until the dressing is smooth and creamy, ensuring all ingredients are well blended.
- Cook the pasta: Bring a pot of salted water to a boil. Add the penne pasta and cook until al dente, approximately 7 to 9 minutes. During the last 2 minutes of cooking, add the frozen green peas to the boiling water with the pasta to thaw and cook them lightly.
- Drain and combine: Thoroughly drain the pasta and peas to remove excess moisture. While still warm, transfer them to the bowl with the dressing and toss gently to fully coat the pasta and peas in the creamy mixture.
- Fold in vegetables: Add the diced red bell pepper and thinly sliced red onion to the pasta mixture. Gently fold them in to combine evenly without breaking up the vegetables.
- Add salmon: Carefully fold in pieces of cooked salmon into the salad, ensuring the salmon is distributed evenly without pulverizing the fish.
- Cool the salad: Spread the prepared salad evenly onto a sheet tray to help it cool quickly in the refrigerator. This step helps chill the salad uniformly and speeds up the cooling process.
- Chill before serving: Once the salad has cooled, transfer it into a serving bowl. Refrigerate for at least one hour before serving to let the flavors meld and the salad set.
Notes
- Use Greek yogurt in place of mayonnaise and sour cream for a healthier, tangier dressing.
- Adjust granulated sugar to balance the acidity according to personal taste.
- Ensure the pasta is drained thoroughly to avoid a watery salad.
- Leftover cooked salmon or canned salmon both work well.
- Chilling the salad for at least an hour enhances the flavor and texture.
