This lighter salmon pasta salad is so simple and quick to make. The salmon adds a little luxury, and is great as a side or main meal.

We like to barbecue a lot during warmer months. It’s just so easy, isn’t it, to throw some chicken on the grill and quickly add a simple side like pasta salad?

Our usual pasta salad has ingredients similar to this lighter salmon pasta salad. Things like cucumber, peppers, sweetcorn. We then throw in whatever else we have in the fridge like ham, cheese or chicken. This time, we had some ready cooked salmon and I decided to add that in. Pasta salad is great because you don’t really need measurements. Add a little here and there of whatever you fancy.

I usually use a combination of mayonnaise and Greek yoghurt for my dressing. This time I went with a 2:1 ratio, with double the amount of Greek yoghurt, making it a little lighter. I also don’t like a tonne of dressing either. If you prefer to notice your dressing, feel free to double the measurements. My recipe for lighter salmon pasta salad is by no means dry, but adapt it to suit your own preferences.

If you like to add Greek yoghurt to your food, check out my recipes for Greek yoghurt, such as potato salad with jalapeños, tzatziki and feta dip.

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Lighter Salmon Pasta Salad with Greek Yoghurt Dressing

This lighter salmon pasta salad is so simple and quick to make. The salmon adds a little luxury, and is great as a side or main meal.

Course Side Dish

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Ingredients

Dressing (see note 1):

• 80g (⅓ cup) Greek yoghurt
• 40g (2½ tbs) mayonnaise
• 1 teaspoon Worcestershire sauce
• 1 teaspoon smoked paprika powder
• 1 teaspoon chilli powder
• ¼ teaspoon cayenne powder
• ½ teaspoon garlic powder
• ½ teaspoon oregano

Pasta Salad (see note 2):

• 500g (17½ oz) pasta (see note 3)
• 1 orange bell pepper (small)
• ¼ cucumber (seeds removed)
• 2 red spring onions
• 6 plum tomatoes
• 250g (8¾ oz) cooked salmon

Instructions

• Add all dressing ingredients to a large bowl and mix until well combined. Set to one side.
• Cook the pasta as per the instructions on the packet (but keep it slightly on the al dente side).
• Drain the water and run the pasta under a cold tap, running a fork through it to separate it. Leave it to cool completely.
• Chop all of the other ingredients to your own size preference. Stir into the prepared dressing.
• When the pasta is cold, mix into the vegetables and dressing, stirring until evenly combined. Enjoy!

Notes

 

1. I don't like too much sauce (dressing). If you like more, double the measurements.
2. Pick your own veggies - you can use anything.
3. You can use any pasta you like. I used gluten free penne.

 

Disclaimer

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.