I’ve been making this smoked salmon pasta salad for years, and it’s become my go-to dish whenever I need something that feels a little fancy but comes together in minutes. The combination of flaky smoked salmon and fresh dill creates such a perfect balance of flavors that I find myself craving it all summer long. Trust me, once you try this creamy, herb-packed salad, it’ll become a regular in your rotation too!
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 850-950
- Protein: 25-30 g
- Fat: 38-45 g
- Carbohydrates: 105-120 g
Ingredients
For the pasta base:
- 2 cups pasta (I always use Barilla rotini for its ability to hold the dressing)
- 4 oz smoked salmon (torn into bite-sized 1-inch pieces)
- 1/3 cup celery
- 2 tbsp gherkins (finely diced into 1/8-inch pieces for even distribution)
- 1 1/2 tbsp dill
- 1 1/2 tbsp chives
- 1 lemon (zested and juiced for maximum brightness)
- 1 tbsp non-pareil capers (drained)
- 2 tbsp red onion (finely minced)
For the dressing and seasoning:
- 4 tbsp mayonnaise (I prefer Hellmann's for a creamier texture)
- 3 tbsp sour cream (gives the dressing a tangy, silky finish)
- 1/2 tsp salt (adjusted for salmon saltiness)
- 1 tsp pepper
Step 1: Cook and Cool the Pasta
- 2 cups pasta
- salt for cooking water
Bring a large pot of salted water to a boil and cook the pasta 2 minutes longer than the package instructions—this gives it a slightly softer, more absorbent texture that holds the creamy dressing beautifully.
Drain the pasta thoroughly, then rinse it with cold water until completely cooled.
This stops the cooking process and prevents the pasta from becoming mushy.
Step 2: Prepare Aromatics and Herbs
- 1/3 cup celery
- 2 tbsp gherkins
- 1 1/2 tbsp dill
- 1 1/2 tbsp chives
- 2 tbsp red onion
While the pasta cooks, finely mince the red onion and celery into small, even pieces for consistent flavor distribution.
Finely dice the gherkins into 1/8-inch pieces so they distribute evenly throughout the salad.
Roughly chop the fresh dill and chives, keeping them separate for now—I like to reserve about half for garnish at the end to brighten the presentation.
Step 3: Build the Creamy Dressing Base
- 4 tbsp mayonnaise
- 3 tbsp sour cream
- 1/2 tsp salt
- 1 tsp pepper
- 1 lemon
In a large mixing bowl, whisk together the mayonnaise, sour cream, salt, and pepper until smooth and combined.
Zest the lemon directly into the dressing, then juice the lemon and add the juice as well.
I like to taste the dressing at this point—since smoked salmon is quite salty, you may need to reduce the salt slightly or add more pepper for balance.
Step 4: Combine Pasta with Dressing and Vegetables
- cooked and cooled pasta from Step 1
- prepared vegetables and herbs from Step 2
- 1 tbsp non-pareil capers
Add the cooled pasta from Step 1 to the dressing and toss thoroughly to coat every strand.
Then fold in the celery, gherkins, capers, red onion, and most of the fresh dill and chives from Step 2, stirring gently to distribute everything evenly without breaking up the pasta shapes.
Step 5: Finish with Smoked Salmon and Garnish
- 4 oz smoked salmon
Gently tear the smoked salmon into 1-inch bite-sized pieces and fold them into the salad just before serving.
This prevents the delicate salmon from breaking apart during mixing.
Divide the salad into serving bowls or plates and top with the reserved fresh dill and chives from Step 2 for a bright, fresh finish.
Irresistible Smoked Salmon Pasta Salad
Ingredients
For the pasta base:
- 2 cups pasta (I always use Barilla rotini for its ability to hold the dressing)
- 4 oz smoked salmon (torn into bite-sized 1-inch pieces)
- 1/3 cup celery
- 2 tbsp gherkins (finely diced into 1/8-inch pieces for even distribution)
- 1 1/2 tbsp dill
- 1 1/2 tbsp chives
- 1 lemon (zested and juiced for maximum brightness)
- 1 tbsp non-pareil capers (drained)
- 2 tbsp red onion (finely minced)
For the dressing and seasoning:
- 4 tbsp mayonnaise (I prefer Hellmann's for a creamier texture)
- 3 tbsp sour cream (gives the dressing a tangy, silky finish)
- 1/2 tsp salt (adjusted for salmon saltiness)
- 1 tsp pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta 2 minutes longer than the package instructions—this gives it a slightly softer, more absorbent texture that holds the creamy dressing beautifully. Drain the pasta thoroughly, then rinse it with cold water until completely cooled. This stops the cooking process and prevents the pasta from becoming mushy.
- While the pasta cooks, finely mince the red onion and celery into small, even pieces for consistent flavor distribution. Finely dice the gherkins into 1/8-inch pieces so they distribute evenly throughout the salad. Roughly chop the fresh dill and chives, keeping them separate for now—I like to reserve about half for garnish at the end to brighten the presentation.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, salt, and pepper until smooth and combined. Zest the lemon directly into the dressing, then juice the lemon and add the juice as well. I like to taste the dressing at this point—since smoked salmon is quite salty, you may need to reduce the salt slightly or add more pepper for balance.
- Add the cooled pasta from Step 1 to the dressing and toss thoroughly to coat every strand. Then fold in the celery, gherkins, capers, red onion, and most of the fresh dill and chives from Step 2, stirring gently to distribute everything evenly without breaking up the pasta shapes.
- Gently tear the smoked salmon into 1-inch bite-sized pieces and fold them into the salad just before serving. This prevents the delicate salmon from breaking apart during mixing. Divide the salad into serving bowls or plates and top with the reserved fresh dill and chives from Step 2 for a bright, fresh finish.
