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This salmon pasta salad recipe is a "go-to" summer favorite. My kids love it and you can make it ahead of time, so it's super easy and a crowd favorite. It's a great summer salad for a BBQ and a great easy side dish!

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
2 hrs
total:
2 hrs 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with parchment paper.

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  • Coat salmon with olive oil and place on the prepared baking sheet.

  • Bake in preheated oven until salmon is cooked through and no longer translucent, 15 to 20 minutes.

  • While the salmon is baking, bring a large pot of lightly salted water to a boil. Add pasta, return to a rapid boil, and cook until tender yet firm to the bite, 11 to 13 minutes. Drain, rinse with cool water, and drain again. Transfer to a large mixing bowl.

  • Remove salmon from the oven, cool, and flake with a fork. Add to the pasta along with celery, mayonnaise, and walnuts. Mix all ingredients with a wooden spoon until well combined. Season with salt and pepper and add dill. Place in the refrigerator until chilled and flavors have combined, 2 hours to overnight.

Cook's Notes:

Pasta shape is optional... but San Giorgio(R) Trio Italiano(R) presents well, although it doesn't really matter.

If you have nut allergies, leave out the walnuts.

Nutrition Facts

568 calories; protein 18.8g; carbohydrates 45.3g; fat 34.7g; cholesterol 38.3mg; sodium 233.4mg. Full Nutrition
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