Salmon Pasta Salad
Cold salmon pasta salad made with small pasta, canned salmon, and fresh vegetables tossed in a creamy dressing. This easy dish comes together fast, keeps well in the fridge. It's perfect for lunch, picnics, or potlucks.
Ingredients
- 8 ounces fusilli, rotini, shells, or elbow macaroni
- 1 can salmon, (5 or 7 oz), flaked with a fork
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 1 celery stalk diced
- ½ bell pepper diced
- ¼ cup finely chopped red or green onion
- 2 tablespoons capers drained and rinsed
- Salt and black pepper to taste
Instructions
- Bring a pot of salted water to a boil. Cook the pasta until al dente. Drain and rinse under cold water. Spray with a little cooking spray or a teaspoon of oil so it doesn’t stick together.
- In a large bowl, whisk the mayonnaise, sour cream, Dijon, and dill.
- In another bowl, mix the celery, bell pepper, and onion.
- Add the cooked pasta to the vegetables and stir.
- Add the dressing and mix well so everything is coated.
- Gently fold in the salmon and capers.
- Cover and chill until serving.
- Before serving, taste and adjust with salt, pepper, and a little more mayo if it needs it.
Notes
Serving Suggestions
Serve this cold with fresh fruit or a simple green salad with cherry tomatoes and cucumbers. Add a piece of bread or a croissant and you have a full meal. It works for lunch, as a side dish, or as part of a buffet.
Make Ahead Tips
You can make this salad the day before and keep it cold in the fridge. Stir it well before serving and add more mayo and salt if needed.
Nutrition
Calories: 436.3kcalCarbohydrates: 44.6gProtein: 8.4gTotal Fat: 24.7gSaturated Fat: 4.9gCholesterol: 20.4mgSodium: 257.4mgPotassium: 200.1mgFiber: 2.4gSugar: 2.9gNet Carbohydrates: 42.2g
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