Name: Salmon Pasta Salad for Summer
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 12 ounces penne pasta; 8 ounces fresh salmon (about 2 fillets); Salt and pepper (for seasoning); 2 tablespoons olive oil; 1 small red onion (thinly sliced); 1 pint cherry tomatoes; 1/2 cup pesto (store-bought or homemade); 1 lemon (juiced); 1/3 cup grated parmesan or Romano cheese; Fresh basil shreds (for garnish and optional)

Recipe

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This salmon pasta salad is the perfect summer meal bursting with flavor and nutrition!

Make this unique salmon pasta salad ahead and you've got a deliciously nutritious meal worth making more than once!

salmon pasta salad on a large serving plate

Cold Salmon Pasta Salad

This pasta salad recipe came together when I made extra salmon baked in foil one night and needed a quick meal the next day. I mean, you can whip it up in just 25 minutes, with minimum cooking time: totally a win!

Bonus: this salad tastes amazing and is healthy, with the perfect combination of carbs, protein, and other nutrient-dense ingredients. What’s not to love about it?

Ingredients

I used penne pasta for this recipe, but any pasta works. For a flavorful salad, use fresh salmon; alternatively, canned salmon is also a good option. For extra flavor and texture, this salad includes red onion, cherry tomatoes, pesto sauce, lemon juice, Parmesan or Romano cheese, and fresh basil shreds.

Using Canned Salmon

If you don’t have fresh salmon, you can use canned salmon. I always recommend boneless, skinless canned salmon. Its taste is slightly different than fresh salmon, but just as nutritious.

How to Make Salmon Pasta Salad

Check out how to make this salmon pasta salad:

Cook the pasta and transfer it to a large salad bowl.
Cook the salmon in a large pan, on both sides until the meat flakes off easily. Remove from heat, coarsely chop it into chunks and add them to the bowl with the pasta.
Combine the salmon and pasta, add the remaining ingredients, and drizzle with pesto and lemon juice. Sprinkle cheese and fresh basil shreds on the salad before serving.

Serving it Warm or Cold

You can enjoy this salad at room temperature with cold pasta and freshly cooked salmon, warm it up a few seconds in the microwave, or store it in the fridge to serve it cold. It’s up to you!

Can You Freeze Salmon Pasta Salad

I would not recommend freezing the salmon pasta salad since the pasta tends to lose its texture and fresh tomatoes don’t freeze well; however, you can store it in an airtight container in the fridge for up to 2 days.

What to Serve with Summer Salmon Pasta Salad

Salads usually go with everything as a side dish. So, you can serve this salad with turkey burgers, grilled meat, sausages, chicken kabobs, or grilled sandwiches. It also pairs great with this watermelon pizza for the ultimate refreshing summer meal!

Salmon Pasta Salad for Summer

Servings: 6

Prep Time: 10

Cook Time: 25

Total Time: 35

This salmon pasta salad is the perfect summer meal bursting with flavor and nutrition!

5 from 31 votes

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Watch how it’s made:

Ingredients

12 ounces penne pasta
8 ounces fresh salmon, about 2 fillets
Salt and pepper, for seasoning
2 tablespoons olive oil
1 small red onion, thinly sliced
1 pint cherry tomatoes
½ cup pesto, store-bought or homemade
1 lemon, juiced
⅓ cup grated parmesan or Romano cheese
Fresh basil shreds, for garnish and optional

Instructions

Cook pasta:

Cook pasta according to package directions, drain water out and transfer the pasta into a large salad bowl and allow the pasta to cool down completely.

Season salmon:

Pat dry salmon fillets with a paper towel and season with salt and pepper on both sides.

Cook salmon:

In a large skillet, heat oil and butter over medium-high heat. Add the salmon to the pan and cook for 3 to 4 minutes per side until golden/seared on each side and the meat separates easily with a fork. Remove from the pan onto a plate.

Combine:

Break up the salmon into large pieces and add them to the pasta bowl along with the red onions and cherry tomatoes.
Add the pesto into the salad bowl, the lemon juice, and toss to combine all ingredients to evenly distribute the pesto throughout. If it’s too thick, add a tablespoon or two of water to stretch the dressing a little.
Sprinkle parmesan cheese and fresh basil shreds, if using, and toss to combine before serving.