Salmon Pasta Salad with Fresh Dill

This is an easy recipe and good for summer lunch. Originally, I used tarragon and dill, and I used red wine vinegar in the dressing. Lately, however, I like the addition of dill pickles and some of the pickle brine to amp up the dill flavor. Your choice. Also, I use whole wheat pasta for the nutritional value, but you can substitue white flour pasta at your own peril, if you wish. Kidding. But if you are trying to eat more whole grains, I’ve found switching to whole grain pasta a painless and barely noticeable difference.

Salmon Pasta Salad with Fresh Dill
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Easy to make and you can add in any fresh veggies that are in season. Diced zucchini is a good one; cucumbers, celery, bell pepper also work well.
  • 8 oz whole wheat pasta shells, spiral, elbow - your choice
  • 7-8 oz cooked salmon (canned, poached, or baked)
  • 1-2 tsp fresh dill,chopped
  • 1 tsp fresh tarragon, chopped (optional)
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp onion powder
  • ½ cup mayonnaise
  • 1 tablespoon milk
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar or pickle juice
  • 1 rib finely chopped celery
  • 1-2 tablespoons finely chopped dill pickle (optional)
  1. Cook pasta per package directions in a large pot of salted, boiling water until tender and drain.
  2. While pasta is cooking, mix all other ingredients except salmon together in a medium sized bowl.
  3. Taste for seasoning and adjust as needed.
  4. Once pasta is done and well drained, add it to the mixture in your bowl.
  5. Add the salmon and serve at room temperature or chill in fridge for an hour or more.


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