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salmon pasta salad with pee in a large white bowl and a wooden spoon set on the side

Salmon Pasta Salad


This Salmon Pasta Salad is creamy and lemony with both lemon juice and lemon zest in the mayonnaise-based dressing. The bright taste of fresh dill along with Dijon mustard and a hint of white pepper add nuance to this simple summer salad. 



4 cups uncooked farfalle (bowtie) pasta

1 cup plain Greek yogurt, non-fat or full-fat

¼ cup mayonnaise

1 teaspoon lemon zest

1 tablespoon plus 1 teaspoon lemon juice

2 teaspoons Dijon mustard

1 ¼ teaspoon salt

1 tablespoon chopped dill

½ teaspoon ground pepper, preferably white pepper

1 1/3 cup frozen peas, thawed

6 ounces cold cooked boneless, skinless salmon, flaked (can sub canned drained salmon if desired)

¼ cup chopped chives


  1. Bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain thoroughly. Run cold water over the pasta to cool.
  2. Meanwhile whisk Greek yogurt, mayonnaise, lemon zest, lemon juice, Dijon, salt, dill and pepper in a large bowl.
  3. Add the cooked pasta to the Greek yogurt mixture and toss to coat. 
  4. Add peas, salmon and chives. Toss to coat. Serve immediately or refrigerate up to 4 hours in advance.


Storage: Serve your salmon pasta immediately or store it in an airtight container for up to four hours in the refrigerator. 

  • Active Time: 15 mins
  • Category: Main Course
  • Method: Stove Top


  • Serving Size: 1 cup
  • Calories: 244
  • Sugar: 2 g
  • Fat: 10 g
  • Carbohydrates: 27 g
  • Fiber: 2 g
  • Protein: 15 g

Keywords: Salmon Pasta Salad, pasta salad with salmon, pasta salmon salad, salmon noodle salad,

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