A great summer dish is my smoked salmon pasta salad. It’s light and fresh, making it a perfect choice when you want something tasty but not too heavy on those warm days. Plus, who doesn’t love the smoky flavor of salmon?
This recipe tackles busy schedules with quick prep time, smoked salmon protein, zucchini noodles for fewer carbs, and a portable, refreshing lunch option.
I often struggle with finding meals that are both delicious and healthy, especially when I want my family to enjoy something everyone can eat. This recipe solves that problem! It’s gluten-free and diabetic-friendly, so it’s perfect for my needs and my family’s allergies.
This smoked salmon pasta salad recipe comes together quickly, only about 40 minutes from start to finish. You’ll cook the pasta al dente, which keeps it from getting mushy, and a light dressing keeps the flavors fresh without drowning out the salmon.
If you want to impress your friends at your next get-together, you’ve got to try this salad! And if you’re also in the mood for something sweet, Brown Butter Cupcakes are a great choice!
Table of contents
Why You Will Love This Recipe
- Rich Flavor : The rich flavors of smoked salmon really shine through in this dish, making every bite a little taste of indulgence without being too heavy.
- Convenient Prep : You can whip this salad up ahead of time, making it a breeze to serve at warm weather events without any last-minute stress.
- Light Texture : A light dressing keeps everything feeling fresh and allows the smoky notes of the salmon to stand out without being overwhelmed.
- Easy Storage : This salad keeps well in the fridge overnight, so you can enjoy the leftovers. Just add a splash of olive oil and lemon before serving to freshen it up.
Smoked Salmon Zucchini Pasta Salad
- Prep Time: 20 minutes
- Cool Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 6 - 8 servings 1x
- Category: salad
- Method: mixing and frying
- Cuisine: vegetarian
- Diet: vegetarian
Description
A refreshing smoked salmon and zucchini pasta salad, perfect as a side dish for any occasion.
Ingredients
- 3 medium zucchini (450g), sliced into even rounds
- 4 oz mascarpone cream cheese (113g), good quality
- 4 oz smoked salmon (113g)
- 1 lb short pasta of your choice (450g), e.g., farfalle
- 1/2 cup whole milk (120ml)
- 2 lemons, zest and juice
- 1 bunch of zucchini blossoms (optional)
- Extra virgin olive oil (to taste)
- Salt and pepper (to taste)
- Freshly cracked black pepper (to taste)
Instructions
- Cook Pasta Perfectly: Start by boiling a pot of salty water and toss in the pasta when it is bubbling away. Keep an eye on it to avoid overcooking; al dente is the way to go here.
- Fry Zucchini for Texture: Heat some oil in a pan and toss in the zucchini slices. Fry until they are golden brown on both sides, which adds a nice crispness. Make sure not to overcrowd the pan; otherwise, they will steam instead of fry, leaving them soggy.
- Make the Dressing: In a bowl, mix mascarpone with lemon juice, olive oil, salt, and pepper. It should smell fresh and tangy to boost the salad’s flavor. A common error is not tasting the dressing before adding it to the salad; adjust the seasoning to your liking.
- Toss Ingredients Together: In a large bowl, combine the cooked pasta, fried zucchini, smoked salmon, and dressing. You want a good mix, but be gentle to keep the salmon intact.
- Let It Chill: Cover the salad and pop it in the fridge for about 15 minutes. This allows the flavors to mingle, creating a more cohesive dish.
- Adjust Before Serving: Before you dig in, give the salad a taste and adjust the seasoning if needed. A squeeze of lemon or a dash more salt can make it sing.
Notes
- Storage Tips: Refrigerate overnight if making ahead. Before serving, allow to warm up slightly and add olive oil and lemon juice to loosen.
- Expert Tips: Slice zucchini into uniform rounds for even cooking. Dress pasta while warm for better absorption of flavors. Taste the dressing and adjust seasoning before mixing.
- Reheating Instructions: Serve chilled with a lemon wedge on the side.
- Serving Suggestions: Serve chilled with a lemon wedge on the side. Pair with a crisp white wine for a refreshing combination. Garnish with fresh dill or chives for added flavor.
- Recipe Variations: Replace zucchini with roasted butternut squash for a different texture. Substitute mascarpone with Greek yogurt for a lighter option. Add capers for an extra tangy flavor.
- Ingredient Notes: For zucchini, choose medium zucchinis that are firm and bright in color. Look for a good quality mascarpone cream cheese for the best results. Choose smoked salmon from a quality brand that smells fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Zucchini: You’ll want medium zucchinis that are firm and bright in color. Slice them into even rounds for consistent cooking and flavor.
- Mascarpone cream cheese: This adds a creamy richness to the salad. Look for a good quality one for the best results, but you can swap it for cream cheese if needed.
- Smoked salmon: The star of the show! Go for a quality brand that smells fresh. If you’re not a salmon fan, try using cooked shrimp instead.
- Short pasta: I like using farfalle, but any short pasta works. Just choose something that holds the dressing well, cooked until al dente is best!
- Whole milk: It helps create a rich dressing. If you want something lighter, you could use low-fat milk or even a plant-based option like oat milk.
- Lemons: Fresh juice and zest brighten the salad up! Make sure they’re juicy and get both juice and zest for an extra zing.
- Zucchini blossoms: They add a delicate touch and a sweet, mild flavor. If you can find them, they’re a treat, otherwise, skip them without worry!
- Extra virgin olive oil: This is the backbone of the dressing, adding depth and richness. Just buy a good quality bottle, it really makes a difference!
- Pepper: Freshly cracked black pepper brings some warmth and depth. Adjust according to your taste, but don’t skip it!
- Zucchini: You’ll want medium zucchinis that are firm and bright in color. Slice them into even rounds for consistent cooking and flavor.
- Mascarpone cream cheese: This adds a creamy richness to the salad. Look for a good quality one for the best results, but you can swap it for cream cheese if needed.
- Smoked salmon: The star of the show! Go for a quality brand that smells fresh. If you’re not a salmon fan, try using cooked shrimp instead.
- Short pasta: I like using farfalle, but any short pasta works. Just choose something that holds the dressing well, cooked until al dente is best!
- Whole milk: It helps create a rich dressing. If you want something lighter, you could use low-fat milk or even a plant-based option like oat milk.
- Lemons: Fresh juice and zest brighten the salad up! Make sure they’re juicy and get both juice and zest for an extra zing.
- Zucchini blossoms: They add a delicate touch and a sweet, mild flavor. If you can find them, they’re a treat, otherwise, skip them without worry!
- Extra virgin olive oil: This is the backbone of the dressing, adding depth and richness. Just buy a good quality bottle, it really makes a difference!
- Pepper: Freshly cracked black pepper brings some warmth and depth. Adjust according to your taste, but don’t skip it!
Recipe Tips
- If the pasta appears sticky after chilling, a drizzle of olive oil and a squeeze of lemon juice can help loosen it up before serving.
- For zucchini that’s crisp but cooked through, frying until golden brown allows for a delightful texture that holds its shape in the salad.
- When preparing the dressing, a quick taste test will let you know if more salt, pepper, or lemon juice is needed to boost flavors.
- If the pasta seems too soft, cooking it al dente will keep the dish firm and enjoyable, preventing a mushy texture.
- For even cooking, slicing zucchini into uniform rounds promotes consistent results and avoids uneven textures in the salad.
Serving Suggestions
Serve this smoked salmon pasta salad chilled, accompanied by a lemon wedge. Pair it with a crisp white wine for added enjoyment.
This salad works well at summer parties, picnics, and barbecues as a light dish. You can use it in meal prep or as a side with grilled chicken or vegetables.
Add a garnish of fresh dill or chives for an extra touch. A drizzle of olive oil or balsamic vinegar can enhance the dish’s flavors.
Recipe variations
- You can use roasted butternut squash instead of zucchini for a heartier texture that will complement the smoked salmon nicely.
- Add 2 tablespoons of capers and 1 teaspoon of lemon zest to introduce a tangy flavor that enhances the overall taste.
- Either substitute mascarpone with 4 oz of Greek yogurt for a lighter touch or leave it out entirely for a fresher taste.
- If you want to make a larger salad, increase the short pasta to 1.5 lb and adjust the remaining ingredients accordingly.
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How to Store?
To keep your smoked salmon pasta salad fresh, follow these storage tips:
Refrigeration: Store the salad in an airtight container in the refrigerator for up to 2 days. This maintains freshness and flavor.
Freezing: Wrap the salad tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Serving Tip: Allow the salad to warm slightly, then add olive oil and lemon juice to rehydrate and enhance the flavors.
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