Creamy salmon dill pasta salad on a white serving dish beside a glass of lemon water and a bowl of peas
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Creamy Salmon Dill Pasta Salad

If you love pasta, salmon, and dill, this recipe is for you! And if you’ve never had pasta salad before, this is a great way to start enjoying it. The creamy dill dressing is similar to what you’d put on a potato salad, and it’s packed with veggies for added crunch & nutrients. It’s also super versatile: use tuna or chickpeas instead of salmon, add different veggies, use different pasta shapes, the options are endless for what you can create!

A bit about canned salmon: Canned salmon actually contains bones, meaning it contains calcium, which is important for bone health. Salmon in general is also a great source of vitamin D, which aids calcium absorption. So, if you’re looking for another way to boost calcium in your diet, canned salmon is a great option! Bonus: this recipe also contains yogurt, which is another source of calcium.

Creamy salmon dill pasta salad on a white serving dish beside a glass of lemon water and a bowl of peas

Ingredients you’ll need for this Creamy Salmon Dill Pasta Salad:

  • pasta of choice (I used penne)
  • canned salmon
  • green peas
  • bell pepper
  • cucumber
  • sunflower seeds

Ingredients for the Creamy Dill Dressing:

  • plain yogurt
  • mayonnaise
  • fresh or dried dill
  • lemon juice
  • fine salt
  • finely ground pepper
Creamy salmon dill pasta salad on a white serving dish beside a glass of lemon water and a bowl of peas

How do I make this Creamy Salmon Dill Pasta Salad vegan?

Omit the salmon, or replace it with chickpeas or lentils for added protein. Use plant-based yogurt & mayonnaise alternatives (although keep in mind this may change the taste & consistency of the dressing – I cannot vouch for the results!). 

A tip on plant-based protein: Plant-based protein sources (excluding soy and quinoa) are incomplete proteins, meaning they don’t contain all nine essential amino acids (amino acids are the building blocks of protein) we need in our diets. But, if you pair complementary proteins (legumes/beans + grains/nuts/seeds), you can create more complete proteins and more balanced meals! For example, chickpeas + sunflower seeds and pasta (like in this recipe!).

How do I make this egg free?

Use a plant-based mayonnaise alternative to replace the mayonnaise (I don’t recommend replacing the mayo with more yogurt, as it makes it fairly tart – but if you’re in to that, by all means go ahead!).

Creamy salmon dill pasta salad on a white serving dish beside a glass of lemon water and a bowl of peas

How do I make this gluten free?

Use gluten free pasta (like brown rice pasta).

Other pasta meals you may enjoy:


ENJOY! Be sure to leave a comment below if you make this recipe, and DM or tag me on Instagram @madebyme.g so that I can see your creations (it always makes my day :))

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Creamy salmon dill pasta salad on a white serving dish beside a glass of lemon water and a bowl of peas

Creamy Salmon Dill Pasta Salad


  • Author: Made by Meg
  • Prep Time: 20 mins
  • Chill Time: 1-2 hrs in fridge
  • Cook Time: 8 mins
  • Total Time: 1 hr 30 mins
  • Yield: 8 cups pasta salad (34 servings) 1x

Description

This creamy pasta salad recipe is super easy and versatile. Perfect for a quick weeknight dinner or meal prepped lunch!


Ingredients

Scale

FOR THE PASTA SALAD:

  • 225g pasta, uncooked
  • 2 cans (170g each) salmon*, drained
  • 1 cup green peas
  • 1 cup bell pepper, chopped
  • 2 cups cucumber, chopped
  • 1/4 cup sunflower seeds

FOR THE CREAMY DILL DRESSING:

  • 1/4 cup plain yogurt
  • 1/4 cup mayonnaise
  • 2 tbsp fresh dill OR 2 tsp dried dill (1 tbsp fresh dill = 1 tsp dried dill)
  • 2 tsp lemon juice
  • 3/4 tsp fine salt
  • 1/4 tsp finely ground pepper

Instructions

  1. Cook & drain the pasta according to package instructions (undercooked pasta is better than overcooked here – I cook mine for 7-8 minutes).
  2. Make the creamy dill dressing: In a small bowl or jar, mix together the plain yogurt, mayonnaise, dill, lemon juice, salt, and pepper until combined.
  3. Prep & chop the vegetables and drain the canned salmon.
  4. In a large bowl, mix together the cooked pasta, drained canned salmon, peas, chopped bell pepper, chopped cucumber, sunflower seeds, and creamy dill dressing. 
  5. Cover the mixture and place in the fridge for an hour or two to chill & so the flavours can meld together.
  6. Serve & enjoy as a meal or as a side dish! Store any leftovers in a well-sealed container in the fridge for 3-4 days. 

Notes

*Canned tuna also works well in this recipe!

Make it Vegan: Omit the salmon, or replace with chickpeas or lentils. Use plant-based yogurt & mayonnaise alternatives (although keep in mind this may change the taste & consistency of the dressing – I cannot vouch for the results!). 

Make it Gluten Free: Use gluten free pasta.

Make it Egg Free: Use a plant-based mayonnaise alternative to replace the mayonnaise (I don’t recommend replacing the mayo with more yogurt, as it makes it fairly tart – but if you’re in to that, by all means go ahead!).

  • Category: Pasta Salad

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