Description
This easy creamy salmon pasta salad is a flavorful and versatile dish perfect for a quick lunch or light dinner. Made with tender pasta shells, canned salmon, and a tangy mayonnaise-based dressing infused with fresh dill, capers, and lemon juice, this salad can be served warm or chilled. Crisp vegetables add a delightful crunch, while the creole seasoning gives it a subtle kick. Ideal as a pantry-friendly meal, it’s ready in just 25 minutes and pairs wonderfully with crusty bread or simple sides.
Ingredients
Scale
Pasta
- 16 ounces Medium Shell Pasta, cooked according to package directions
Salmon and Dressing
- 24 ounces Canned Salmon, skinless and boneless (red or pink salmon), drained
- 1¼ cups Mayonnaise
- ½ tablespoon Lemon Juice
- 1 teaspoon Salt, or to taste
- ½ teaspoon Cracked Black Pepper, or to taste
- ½ teaspoon Onion Powder, or to taste
- ½ teaspoon Tony Chachere’s Creole Seasoning, or to taste
- 2 tablespoons Capers, drained
- 1 tablespoon Fresh Dill, chopped
Vegetables
- 2 Red Bell Peppers, diced
- ½ cup Green Onions, sliced
- ½ cup Celery, diced
Garnish
- Chopped Parsley (optional)
Instructions
- Cook Pasta: Bring 4 quarts of water to a boil with half a teaspoon of kosher salt. Add the medium shell pasta and cook for 10-12 minutes until al dente, according to package directions. Drain and set aside.
- Prepare Dressing: In a small mixing bowl, combine mayonnaise, lemon juice, salt, black pepper, onion powder, Tony Chachere’s Creole seasoning, capers, and chopped fresh dill. Stir thoroughly until the dressing is well combined and set aside.
- Combine Ingredients: In a large bowl, add the cooked pasta, diced red bell peppers, sliced green onions, diced celery, and drained canned salmon. Pour the creamy dressing over the mixture and gently fold with a spatula until everything is evenly coated.
- Chill: Cover the bowl with plastic wrap and refrigerate the pasta salad until ready to serve, allowing the flavors to meld together.
- Serve and Garnish: When ready to plate, optionally garnish with chopped parsley for a fresh, vibrant touch. Serve chilled or at room temperature.
Notes
- This salad can be served warm or cold, depending on preference.
- Use canned salmon that is skinless and boneless for the best texture.
- Adjust seasoning to taste, especially the salt and creole seasoning for desired spice level.
- To make it lighter, substitute mayonnaise with light mayo or Greek yogurt.
- Can be prepared a day in advance to deepen the flavors.
- Pair with crusty bread or simple green sides for a complete meal.