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Smoked Salmon Pasta Salad


"Fusilli pasta is fancied up with delicious pieces of smoked salmon and cucumber, which can be made in no time! I like to spice mine up with a dash of cayenne pepper."
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30 m servings 328 cals
Original recipe yields 6 servings


  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 383 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the fusilli; return to a boil. Cook the pasta uncovered, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well and rinse with cold water. Transfer cooled pasta to a large bowl.
  2. Toss the carrot, onion, cucumber, celery, and salmon with the pasta; mix well.
  3. Combine the mayonnaise, lemon juice, salt, pepper, and cayenne pepper in a small bowl; mix well. Pour sauce over pasta mixture. Mix well to coat evenly.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 19
  1. 28 Ratings

Most helpful positive review

I made this salad for my husband's lunch omitting the carrot (he doesn't care for carrots) and added a dash of Old Bay seasoning. He loved it so much, I received a call from him telling me he w...

Most helpful critical review

Rather bland for us. We like spicy.

Most helpful
Most positive
Least positive

I made this salad for my husband's lunch omitting the carrot (he doesn't care for carrots) and added a dash of Old Bay seasoning. He loved it so much, I received a call from him telling me he w...

Excellent and fairly quick dish! I made twice the dressing and followed another reviewers suggestion with additional seasoning. While I didn't have Old Bay on hand I used a similar creole seas...

Great tasting salad! I made this with leftovers in mind so I waited until serving to add the cucumber - worked out perfectly. It's also good with a handful of frozen peas added at the last minut...

I added a lot more lemon, salt and pepper and also used a generous amount of dill. Came out great!

Rather bland for us. We like spicy.

Excellent! I added dill weeds and replaced the regular onion by red onion. I didn't have any cucumber so I added a carrot. Easy and delicious, perfect for lunch!

Easy way to use up a couple of packets of pink salmon that I had on hand! I didn't have cucumbers - so used green pepper instead - still came out great! Followed another reviewer's tip of usin...

Very good recipe. I used to make this but with albacore. I ran across this recipe and it never really crossed my mind to use salmon. I used salmon fillets and cut it up.

A perfect salad! My first time experience with Salmon. I loved the pink color of the salmon, it gave me a new idea! When I added a pinch of salt I used pink Himalayan sàlt and the flavor was del...