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Creamy Cold Salmon Pasta Salad

A refreshing and creamy pasta salad featuring succulent salmon and crunchy veggies, perfect for summer picnics and quick lunches.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (your choice, recommended rotini or penne) For better sauce grip
  • 1 cup cooked, flaked salmon Can use canned or fresh
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh dill, chopped Or 2 tablespoons dried dill
Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

Cooking Pasta
  1. In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
Combining Ingredients
  1. In a large mixing bowl, combine the cooked pasta, flaked salmon, cherry tomatoes, cucumber, red onion, and fresh dill.
Preparing Dressing
  1. In a separate bowl, mix together the mayonnaise, sour cream, lemon juice, garlic powder, salt, and pepper until smooth.
Mixing Salad
  1. Pour the dressing over the pasta mixture and stir gently until everything is well-coated and evenly mixed.
Chilling
  1. Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Serving
  1. Give the salad a quick stir before serving, and enjoy your refreshing dish!

Notes

Pasta variety can be experimented with. Consider adding extra veggies for crunch and nutrition. This salad can be made ahead of time and stores well in the refrigerator.