If you are looking for a refreshing and vibrant dish that combines the richness of salmon with the bright flavors of herbs and citrus, the Salmon Pasta Salad with Lemon Dill Vinaigrette Recipe is exactly what you need. This salad is a perfect balance of textures and tastes—tender pasta, crisp cucumber, and fresh baby spinach, all brought together by a tangy, aromatic lemon dill vinaigrette and complemented by perfectly cooked salmon. It’s quick to prepare yet impressive enough to serve for lunch, a light dinner, or even a picnic. Let me walk you through every step so you can enjoy this delightful dish any day of the week.

Ingredients You’ll Need

The image shows ingredients arranged neatly on a white marbled surface: a white bowl filled with pale yellow spiral pasta in the top left, a small white dish with salt and black pepper in the middle, a white plate holding two pink pieces of cooked salmon with green herbs on the top right, and a glass bowl of dark green spinach leaves at the bottom center. To the left of the spinach is a group of round cucumber slices with a dark green peel, and above them is a wooden board holding a glass bowl of green lemon dill vinaigrette with a spoon inside, lemon halves, and some sprigs of fresh dill. A black and white checkered cloth is partially visible under the cucumbers. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and the fresh ingredients that make each bite shine. Every component contributes texture, color, or flavor, making your Salmon Pasta Salad with Lemon Dill Vinaigrette Recipe a feast for the senses.

8 oz. rotini pasta: The spiral shape traps the dressing and complements the other textures perfectly.
1/2 English cucumber: Adds a satisfying crunch and fresh juiciness.
1 1/2 cups baby spinach leaves: Offers a mild, leafy green note and a boost of nutrients.
1/8 cup fresh dill: This fragrant herb is the star in the vinaigrette and salad, lending an herbal brightness.
Fresh lemon juice and/or zest: The citrus adds zestiness and ties all flavors together with uplifting acidity.
8 oz. cooked salmon: Rich, tender protein that makes this salad satisfying and hearty.
1 recipe lemon dill vinaigrette: A tangy, flavorful dressing that elevates every ingredient.

How to Make Salmon Pasta Salad with Lemon Dill Vinaigrette Recipe

Step 1: Prepare the Pasta and Veggies

Start by cooking the rotini pasta until al dente, then drain and let it cool completely. While the pasta cools, slice your English cucumber into thin rounds and wash the baby spinach leaves thoroughly. The key to a great pasta salad is starting with completely cooled pasta so it doesn’t wilt the greens or turn mushy when combined.

Step 2: Toss Ingredients Together

In a large mixing bowl, combine the cooled pasta, cucumber slices, baby spinach, and chopped fresh dill. Add fresh lemon juice and a little zest to brighten the flavors. This step harmonizes the crisp vegetables with tender pasta and fresh herb notes, setting the stage for the final touch.

Step 3: Add the Salmon and Vinaigrette

Gently flake the cooked salmon into bite-sized pieces and place it on top of the pasta and greens mixture. Drizzle the lemon dill vinaigrette over the salad just before serving, so each forkful bursts with the perfect balance of creamy, tangy, and herbal flavors. Toss lightly if you prefer everything evenly coated.

How to Serve Salmon Pasta Salad with Lemon Dill Vinaigrette Recipe

A white bowl with a beige rim contains three clear layers: a base layer of light yellow cooked spiral pasta sprinkled with fresh green dill, a middle layer of bright green spinach leaves on the left side, and a top layer of evenly sliced cucumber rounds on the right side of the bowl. A silver spoon rests inside the bowl on the left edge. The bowl is placed on a white marbled surface with scattered fresh dill and spinach leaves nearby. In the background on the upper side, there is a wooden board with a glass bowl of green sauce, a small white dish with cracked black pepper, a halved lemon, and two garlic cloves. To the left, a white plate holds a cooked piece of salmon with herbs, and cucumber slices are seen near the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To add a little extra flair and texture, sprinkle toasted pine nuts or sliced almonds over the finished salad. A few lemon wedges on the side not only enhance the presentation but allow guests to add an extra burst of citrus if they like. Fresh dill sprigs on top create a beautiful, inviting look.

Side Dishes

This salad is versatile enough to be the star of the meal or a delightful side. Pair it with crusty garlic bread for a cozy lunch, or some grilled vegetables for a heartier dinner. The lightness of the salad makes it an excellent complement to barbecued meats or cold roast chicken as well.

Creative Ways to Present

Looking to impress at your next gathering? Serve the Salmon Pasta Salad with Lemon Dill Vinaigrette Recipe in individual glass jars or pretty bowls to showcase the vibrant colors. Layer the ingredients or garnish with edible flowers for an eye-catching effect that will have everyone eager to dig in.

Make Ahead and Storage

Storing Leftovers

This salad keeps beautifully in the refrigerator for up to 2 days when stored in an airtight container. To maintain the fresh texture of the spinach and cucumber, it’s best to add the vinaigrette just before serving leftovers.

Freezing

Because of the fresh vegetables and vinaigrette, freezing this pasta salad is not recommended. The texture of the greens and cucumber will suffer, and the dressing may separate when thawed, leading to a less enjoyable dish.

Reheating

This salad is best served cold or at room temperature, so reheating is not necessary. If you prefer your salmon warm, serve the salad chilled alongside a gently warmed portion of salmon instead.

FAQs

Can I use another type of pasta for this recipe?

Absolutely! While rotini is ideal because it holds onto the vinaigrette well, you can swap in fusilli, penne, or even small shells without losing any of the deliciousness.

Is it okay to use canned salmon instead of cooked fresh salmon?

You can, though fresh cooked salmon offers a better texture and flavor that complements the vibrant salad ingredients more effectively. If using canned salmon, drain it well and flake gently before adding.

How can I make the lemon dill vinaigrette from scratch?

The vinaigrette is simple: whisk together fresh lemon juice, chopped dill, olive oil, a touch of honey or mustard, salt, and pepper. Adjust the ingredients to taste for a perfectly balanced dressing.

What can I substitute if I don’t have fresh dill?

Dried dill can be used in a pinch but reduce the amount as it’s more concentrated. Fresh herbs like parsley or tarragon can also offer a nice alternative though note the flavor will shift slightly.

Can this salad be made vegan?

Yes! Simply replace the salmon with grilled tofu or roasted chickpeas and use a vinaigrette without honey. It won’t have the same richness but will still be fresh and flavorful.

Final Thoughts

I hope you’re as excited as I am to try this Salmon Pasta Salad with Lemon Dill Vinaigrette Recipe. It’s a wonderfully fresh, satisfying dish that comes together quickly and looks stunning. Whether for a weekday meal or entertaining friends, this salad is sure to become one of your go-to favorites. Enjoy every bright, flavorful bite!

Salmon Pasta Salad with Lemon Dill Vinaigrette Recipe