Delicious Salmon Pasta Salad Recipe -
Delicious Salmon Pasta Salad Recipe
  • READY IN 35 mins

Delicious Salmon Pasta Salad

Recipe by  

"This yummy salad features salmon, fresh vegetables, and a delicious dressing! I created this recipe myself! This is very easy. Anybody can make it!"

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    25 mins
  • COOK

    10 mins

    35 mins


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
  2. Bring a separate large pot of water to a boil. Add the broccoli and carrots, and cook in the boiling water until tender, 2 to 3 minutes; drain.
  3. Combine the olive oil, soy sauce, red wine vinegar, garlic, lemon juice, salt, and pepper in a sealable container; seal. Shake vigorously to make the dressing.
  4. Toss together the drained pasta, drained vegetables, salmon, and dressing in a large bowl. Store in refrigerator up to 4 days.
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Reviews More Reviews

Most Helpful Positive Review
Apr 29, 2008

I gave this a 4 only because I think it could use a little bit more "oomph" in terms of taste but I think once I play with seasonings this will become a 5 in my book. My husband and I are no longer wheat-consumers due to allergies, so I used rice pasta instead which worked out really well, I couldn't even tell the difference. I thought a cup of olive oil was a bit too much so I used less, but I think next time I will use the whole cup--the olive oil not only adds moisture but some of the flavor it was missing as well. This salad might be even more interesting with some chopped olives thrown in, and maybe a little bit of chopped onion. All in all this is a recipe I'll definitely make again--it was quick, easy, was satisfying, and made at least 4-6 servings which surprised me.

Most Helpful Critical Review
Aug 25, 2009

Made this with some day old silver salmon from the Kuskokwim river in western Alaska. I was short on olive oil and used a blend of olive and canola. Also didn't have red wine vinegar so I used a mix of white wine vinegar and red wine. Maybe it was the oil, but we did not care for it.

Apr 24, 2008

We really enjoyed this - even the kids. I used a little less olive oil than was called for - maybe around 3/4 c., but everything else I did as directed. I will definitely make this again - but next time I'll add some tomatoes and maybe some sliced avocado! Yum!

Jan 21, 2008

This recipe is great. I am not much of a fish person, but we received a very large smoked salmon as a gift. Needless to say, I had to find several salmon recipes to use all of it, and this one was, by far, the best. I actually added some tomatoes and I used about 2/3 cup of oil. My husband and I loved it!!

Jul 14, 2009

This was very, very good. I was looking for something to make with a can of salmon and pasta and this was perfect. I didn't have broccoli so I sautéed a zucchini instead; I also added a chopped tomato and half a can of chick peas and a bit of chopped onion. I couldn't believe that a cup of olive oil wouldn't be too much so I only used a half but I think next time I will try a cup. This made a huge bowl of pasta salad and the dressing was readily absorbed. It was still good though with half the oil so suit yourself. Nice with a good grated cheese on top. This is a very flexible recipe. Thanks!

Jun 23, 2010

So light and refreshing, the perfect summer recipe! I used orzo pasta because it's what I had on hand. I also omitted the soy sauce (because I forgot it), lightly steamed the veggies before adding, used only 1/4 olive oil, and used lemon-infused white balsamic vinegar in place of the red and lemon juice. To punch up the spice I added Italian seasoning and a generous amount of Mrs. Dash Garlic & Herb blend. Finally, I topped each serving with sliced grape tomatoes. Super yum!

Dec 13, 2010

An excellent luncheon recipe for a hot summer day. I only used 3/4 cup olive oil and that was plenty. I also used 3 tsp soy sauce. As another reviewer suggested, I added small cubes of cucumber. Fast and easy to make and best of all there were no leftovers!

Apr 27, 2013

Wonderful in the summertime, super easy to make, and also great with rice instead of pasta!


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  • Calories
  • 695 kcal
  • 35%
  • Carbohydrates
  • 44.9 g
  • 14%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 48.9 g
  • 75%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 23.1 g
  • 46%
  • Sodium
  • 384 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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