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Creamy pasta salad with smoked salmon, peas, and asparagus in a white bowl on a blue tile background.

Smoked Salmon Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Veronika | thehealthfulideas
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2-4 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Calorie


This pasta salad is creamy, tangy, and so easy to make. It makes a great lunch or a light dinner!


Units Scale


  • 1/2 cup Greek yogurt
  • 1/4 cup extra virgin olive oil
  • 1 tsp dijon mustard
  • 1 heaping tbsp lemon zest (1 lemon)
  • 1 tbsp lemon juice (juice of half a lemon)
  • 1 clove of garlic, minced or pressed
  • 2-3 tbsp finely chopped fresh herbs (parsley, chives, dill)
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp sea salt

Pasta Salad:

  • 3 cups dry pasta
  • 0.5 lb asparagus (200g or about 20 spears), woody ends trimmed and chopped into bite-sized pieces
  • 1 cup of frozen peas
  • 1 tsp extra virgin olive oil
  • 2 Persian cucumbers or 1/2 English cucumber, thinly sliced
  • 1 shallot, finely chopped or sliced
  • 2 tbsp capers
  • 1 cup green sprouts or arugula (optional)
  • 5 oz cold smoked salmon



  • To make the dressing, simply add everything to a jar or a bowl and whisk together until combined. Keep in the fridge until ready to use.

Pasta Salad:

  1. Cook the pasta in a large pot of boiling water according to the package directions.
  2. Towards the end of cooking 3-5 minutes before the pasta is done, toss in the chopped asparagus.
  3. For the last two minutes of cooking, add the frozen peas. Wait for the pasta to come back to a boil and cook for 1-2 minutes.
  4. Strain the pasta, asparagus, and peas, and run under cold water.
  5. Add to a bowl and drizzle it with a teaspoon of olive oil to prevent the pasta from sticking. Allow it to cook for 5-10 minutes before adding the rest of the ingredients.
  6. Add the cucumber, shallot, capers, and sprouts (if using) to the pasta.
  7. Drizzle everything with the dressing and toss gently to coat well.
  8. Tear the smoked salmon up into bite-sized pieces, add them to the salad and toss again. Alternatively, you can serve the salmon on top of the salad.
  9. Enjoy right away or store in the fridge until ready to eat.


The salad is best eaten right away but any leftovers will keep in the fridge for 1-2 days. Store in an airtight container.

You can make the salad dressing ahead of time and store it in an airtight jar in the fridge until ready to use (1-2 days).