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Salmon Pasta Salad in a bowl with lemon and cucumbers in the background.
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5 from 12 votes

Salmon Pasta Salad

Creamy and herby and loaded with salmon, this easy and tasty Salmon Pasta Salad is perfect with leftover salmon. Hearty enough to be a meal on its own, it's a great summer salad or whenever you're in the mood for salmon!
Prep Time5 mins
Cook Time15 mins
Course: Main Course, Salad
Cuisine: American
Keyword: cucumber, pasta salad, salmon, salmon pasta salad, salmon salad
Servings: 8 servings
Calories: 253kcal
Author: Chef Jenn


  • 10 ounces orecchiette cooked to al dente, drained, and chilled
  • 8 ounces cooked salmon grilled, baked, or pan-fried
  • 2 cups grated cucumber from 1 large English cucumber
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup chopped dill
  • 2 tablespoons chopped parsley
  • 2 teaspoons lemon juice
  • salt and pepper to taste


  • Shred the cucumber on a box grater and add it to a strainer. Liberally salt the cucumber - about 1 teaspoon of kosher salt - and mix it well. Let it rest for about 20 minutes to drain out some of the liquid.
  • Meanwhile, cook the pasta according to the directions on the package. You want the orechiette to be al dente. Drain it and chill it under cold running water.
  • Mix the pasta with sour cream, mayonnaise, dill, and parsley.
  • Give the draining cucumber a gentle squeeze to remove a bit more liquid, and then add it to the pasta. Mix well.
  • Add the salmon. Don't over-mix the pasta to keep the salmon in nice, lovely chunks.
  • Season and serve!


Chef Jenn's Tips

  • Don't overcook the pasta, and chill it as soon as you drain it. Pasta salads have a better texture if the pasta is a bit more al dente.
  • Sour cream and mayonnaise together make a delicious dressing for pasta salads. The sour cream lends creaminess and tanginess that is especially good in this salad.
  • If your salad looks a bit dry (some sour cream has more moisture than others) you can add a few spoonfuls of water to make it nice and creamy.
  • Fresh dill really makes this salad pop and a wee bit of lemon really makes the flavors come together nicely.
  • Baked salmon is my first choice for this recipe, but grilled salmon or pan-fried salmon will also work.


Serving: 0.5cup | Calories: 253kcal | Carbohydrates: 28g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 65mg | Potassium: 293mg | Fiber: 1g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg