Smoked Salmon Pasta Salad
Lately, I’ve been looking for simple, high-protein meals—and this Smoked Salmon Pasta Salad is a total winner. It’s quick to throw together, full of fresh, vibrant flavors, and perfect for lunch or dinner. Bonus: it tastes even better chilled, making it ideal for meal prep or warm spring days.
Enjoy!
Ingredients
-
1 cup uncooked orzo (I used GF rotini pasta)
-
2 mini cucumbers (or 1/2 English cucumber) chopped
-
2 tablespoons red onion chopped
-
2 tablespoons capers drained
-
6 ounces sliced smoked salmon (tear into bite-size pieces)
Dressing
-
2 heaping tablespoons mayo
-
1 heaping tablespoon sour cream or plain Greek yogurt (I used Trader Joe's Vegan Tzatziki Dip and then eliminated the chopped dill)
-
1/2 teaspoon Dijon mustard
-
1/2 tablespoon olive oil
-
1 tablespoon lemon juice + zest of 1 lemon
-
1/8 teaspoon garlic powder
-
1 tablespoon fresh dill chopped
-
Salt & pepper to taste
How to Make It
Cook the Orzo
Bring a generously salted pot of water to a boil. Add the orzo and cook until al dente, according to the package instructions. Once cooked, rinse with cool water and drain well. Transfer to a large mixing bowl.
Mix the Dressing
In a small bowl, whisk together the mayo, sour cream or Greek yogurt, Dijon mustard, olive oil, lemon juice, lemon zest, garlic powder, and chopped dill. Season with salt and pepper to taste. Set aside.
Prep the Veggies & Salmon
Chop the cucumber and red onion, drain the capers, and tear the smoked salmon into bite-sized pieces.
Toss It All Together
Add the veggies, capers, and smoked salmon to the bowl with the orzo. Pour the dressing over everything and toss gently to coat. Taste and adjust seasoning as needed—don’t be shy with the salt and pepper!
Chill & Serve
Serve immediately or chill for an hour to let the flavors meld. This dish is best enjoyed cold, straight from the fridge.
Notes: I added several handfuls of spinach. I sauteed the onions, capers, and spinach, let the mixture cool, and then added to the dish.
