Salmon Asparagus Pasta Salad Recipe
A refreshing and protein-packed Salmon Asparagus Pasta Salad perfect for a quick lunch or light dinner. This dish combines tender pasta, crisp asparagus, flaky canned salmon, and hard boiled eggs, all tossed in a creamy lemon-dill dressing. Ready in just 25 minutes, it’s an easy, flavorful meal for gatherings or meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Low Fat
Ingredients
Pasta and Vegetables
- 1 pound uncooked short-cut pasta (e.g. rotini, macaroni, orecchiette, farfalle, etc.)
- 1 pound asparagus, trimmed and cut into 1-inch pieces
Protein
- 2 or 3 (5-6 ounce) cans of salmon, drained
- 4 hard boiled eggs, diced
Dressing
- ½ cup sliced green onions
- 1 cup mayonnaise
- ½ cup Greek yogurt (or plain yogurt)
- ¼ cup finely chopped fresh dill
- 1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
- 1 tablespoon Dijon mustard
- ½ teaspoon onion powder
- Salt and freshly ground pepper, to taste
Instructions
- Cook pasta and asparagus: Bring a large pot of salted water to a boil. Cook the pasta according to package directions, adding the asparagus pieces 2 to 3 minutes before the pasta is done. Drain both pasta and asparagus, then immediately rinse under cold water until cooled. Drain well and set aside.
- Make dressing: In a small mixing bowl, whisk together mayonnaise, Greek yogurt, lemon zest and juice, Dijon mustard, onion powder, finely chopped fresh dill, salt, and freshly ground pepper until smooth and well combined.
- Assemble and serve: Transfer the cooled pasta and asparagus to a large bowl along with the drained canned salmon, diced hard boiled eggs, and sliced green onions. Pour the dressing over the salad and toss gently until everything is evenly coated. Adjust seasoning to taste. Serve immediately or refrigerate for 30 to 60 minutes to allow flavors to meld.
Notes
- Using Greek yogurt adds creaminess while lightening the dressing compared to using mayonnaise alone.
- Make sure to rinse the pasta and asparagus with cold water to stop the cooking process and keep the asparagus crisp.
- If canned salmon contains bones, remove them for a smoother texture.
- This salad keeps well refrigerated for up to 2 days, but best enjoyed fresh.
Find it online: https://cozyplatter.com/salmon-asparagus-pasta-salad-recipe/