Lighter Salmon Pasta Salad

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?

Use up leftovers

Our go-to pasta salad usually follows a familiar formula – think crisp cucumber, crunchy peppers, and sweet bursts of corn. But the beauty of pasta salad is its flexibility. We’re always raiding the fridge for extras: leftover ham, a chunk of cheese, maybe some shredded chicken. This time, we had some ready-cooked salmon, so I tossed that in. And let me tell you, it was a game-changer. The richness of the salmon blended perfectly with the fresh, crunchy veggies, making for a surprisingly luxurious twist on our usual throw-it-all-together dish.

The best part? No need for exact measurements. Just mix in whatever you have, adjust to taste, and enjoy a meal that’s as effortless as it is delicious.

Lighter dressing

For the dressing, I usually go with a mix of mayonnaise and Greek yoghurt, but this time I leaned toward the lighter side, using twice as much yoghurt as mayo for a fresher, tangier finish. A splash of Worcestershire sauce adds depth, while smoked paprika, chilli powder, and a pinch of cayenne bring a warm, smoky heat. Garlic powder and oregano round it out with a savoury kick.

I also keep my dressing on the subtle side because I like the ingredients to shine rather than be drowned in sauce. But if you prefer a bolder, creamier coating, feel free to double the measurements. My lighter salmon pasta salad has just the right balance, not dry and not heavy, though as always, adjust it to suit your own taste.

Using Greek yoghurt

Greek yoghurt is a fantastic addition to dressings because it adds a rich, creamy texture without the heaviness of mayonnaise or cream. Its naturally tangy flavour enhances the overall taste, balancing out richer or spicier ingredients. Packed with protein and probiotics, it also brings a nutritional boost, making dressings not just tastier but also a little healthier.

Greek yoghurt blends well with both bold spices and fresh herbs, creating a smooth and versatile base that can be adjusted to suit any dish. Whether you’re after a lighter alternative or just want extra creaminess with a bit of tang, it’s a simple swap that makes a big difference.

More Greek yoghurt recipes

Greek yoghurt isn’t just great for dressings. It’s a versatile ingredient that works wonders in all kinds of recipes. From adding moisture and tenderness to cakes and bread to bringing a creamy richness to savoury dishes, it’s a staple I use often in my kitchen.

If you’re looking for more ways to use Greek yoghurt, be sure to check out my other recipes for delicious baked goods and more:

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