Pasta Salmon Salad
A vibrant and flavorful pasta salad combining tender macaroni, fresh vegetables, and flaky pink salmon, all tossed in a zesty vinaigrette. Perfect for light lunches or outdoor gatherings, this dish offers a delightful mix of textures and flavors that appeal to seafood lovers and salad enthusiasts alike.
Ingredients
- 2 c. medium shell macaroni ⓘ
- 4 radishes, sliced ⓘ
- 1/2 green pepper, coarsely chopped
- 2 green onions, sliced thin ⓘ
- 1/4 c. shredded carrot ⓘ
- 1/3 c. olive oil ⓘ
- 2 Tbsp. white wine vinegar ⓘ
- 1 clove garlic, minced ⓘ
- 1/2 tsp. basil leaves, chopped
- 1/4 tsp. dry mustard
- 1 c. cherry tomatoes, cut in half
- 2 cans (6 1/2 oz.) pink salmon, drained ⓘ
Instructions
- Cook the macaroni according to package instructions.
- Drain and let it cool slightly.
- Place the cooked macaroni in a large bowl and add sliced radishes, chopped green pepper, sliced green onions, and shredded carrot.
- In a small bowl, combine olive oil, white wine vinegar, minced garlic, chopped basil, and dry mustard to make the vinaigrette.
- Pour the vinaigrette over the pasta and vegetables and toss well to combine.
- Refrigerate the salad for 1 to 2 hours or overnight to allow flavors to meld.
- Just before serving, add halved cherry tomatoes and drained pink salmon to the salad.
- Gently toss to combine and serve chilled.
Tips & Substitutions
For a lighter version, consider substituting the macaroni with whole grain or gluten-free pasta. You can also add a splash of lemon juice for extra freshness. If you're short on time, pre-cooked salmon can be used instead of canned. For additional crunch, try adding some cucumbers or bell peppers, or even include ingredients from other seafood recipes.
Serving Suggestions
This Pasta Salmon Salad is perfect as a standalone meal or served alongside a light soup or a fresh green salad. It pairs beautifully with Cool Tuna Salad for a delightful seafood-themed gathering. Garnish with fresh herbs like parsley or dill for a pop of color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the salad in a skillet over low heat or enjoy it cold. If the salad seems dry after refrigeration, add a bit more olive oil or vinaigrette before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta Salmon Salad contains roughly 340 calories, with 19g protein, 40g carbohydrates, and 14g fat. It is an excellent source of vitamin C (219% of the Daily Value), protein (39% of the Daily Value), and vitamin A (32% of the Daily Value), and a good source of calcium. At about 340 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, you can use fresh salmon! Just cook it thoroughly and flake it before adding it to the salad. This will give you a fresher taste and a different texture. Keep in mind that fresh salmon will require additional cooking time compared to canned salmon.
Is there a vegetarian version of this salad?
Absolutely! You can omit the salmon and increase the amount of vegetables or add chickpeas for protein. Additionally, include ingredients like avocado or tofu for creaminess. The vinaigrette will still add great flavor without the fish.
How can I make this salad more filling?
To make the salad more filling, consider adding proteins like diced chicken or chickpeas, or even some nuts like walnuts or almonds for crunch. You can also serve it over a bed of greens or alongside a slice of whole-grain bread for a more substantial meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).