Ingredients:
Pasta:
300g (10 oz) short pasta (e.g., fusilli, penne, or bowties)
Salmon:
1–2 cans of packed salmon (skinless & boneless preferred), drained and flaked
(You can also use leftover cooked salmon or smoked salmon)
Veggies:
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1 cup cucumber, diced
1/2 cup sweet corn (optional)
1/4 cup chopped fresh dill or parsley
1/2 cup shredded carrots or baby spinach (optional add-ins)
Creamy Dressing:
1/2 cup mayonnais
1/2 cup Greek yogurt or sour cream
1 tbsp lemon juice
1 tsp Dijon mustard
Salt & pepper to taste
Optional: 1 small clove garlic, minced
Instructions:
Cook Pasta
Boil pasta in salted water according to package instructions. Drain and rinse under cold water to cool. Set aside.
Make the Dressing
In a large bowl, whisk together mayo, yogurt (or sour cream), lemon juice, mustard, garlic (if using), salt, and pepper.
Combine Salad
Add the cooled pasta, flaked salmon, and all the chopped veggies and herbs to the bowl with the dressing. Toss gently to combine until everything is coated.
Chill (Optional)
Refrigerate for 30 minutes for best flavor, but it’s also great served immediately.
Serve
Garnish with extra dill or black pepper. Serve cold or at room temp.
Tips & Variations:
Add capers or chopped pickles for a tangy twist.
Use avocado instead of mayo for a healthier, creamy dressing.
Want more zing? Add a splash of vinegar or hot sauce.
Keeps well in the fridge for up to 3 days — great for lunches!