Surfside salmon pasta salad

Jul 2, 2013 at 10:45 a.m. ET

This summer-season pasta salad will make you feel like you've spent the day at the beach! Pasta shells, salmon and seaweed combine for great flavor!

Surfside salmon pasta salad

Use pasta shells as your base to create a beachy theme with this surfside salmon pasta salad recipe. The combination of salmon, fresh tomatoes, herbs, and strips of nori (dried seaweed) will make you feel like you're surfside, even if you aren't. You can usually find nori in the Asian foods section of your grocery store.

Surfside salmon pasta salad recipe

Serves 4


For the dressing

  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the pasta salad

  • 8 ounces medium-sized pasta shells, cooked according to package directions and drained
  • 1 (7.5 ounce) can salmon, drained and flaked
  • 8-10 ounces cherry tomatoes, sliced in half
  • 1 cucumber, partially peeled, cut into 1/2-inch cubes
  • 1 sheet of nori, cut into long thin strips, then cut into 2-3-inch pieces
  • 2 teaspoons fresh dill
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Toasted sesame seeds as garnish


For the dressing

  1. Whisk all the ingredients together, adjust the seasoning to taste and refrigerate until ready to use.

For the pasta salad

  1. Allow the drained pasta to come to room temperature after cooking, then add it to a large bowl.
  2. Add the cucumber, tomatoes, salt, pepper, and dill, then toss to combine.
  3. Gently fold in the salmon, mixing it with the other ingredients.
  4. Add the dried seaweed pieces last, then pour the dressing over the mixture.
  5. Gently toss to combine. Refrigerate the pasta salad for at least 45 minutes before serving.
  6. Just before serving, sprinkle with the toasted sesame seeds.

Surf’s up!

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