I apologize in advance to all my Italian friends ; this is not an authentic pasta fredda from your nonna. 

It does respect the basics, yes -no mayo nor cream ; a simple olive oil and lemon dressing ; lots of fresh basil, and protein only used sparingly.

But smoked salmon is nothing Italian.

I get it. I still like this version very much ; I find it to be a fresher take on the prosciutto version, extremely pleasing for when it’s scalding hot outside. In France, the weather recently reached 38°C ; I therefore declared pasta salad season officially open !

For pasta salads as in all things, less is more. Still, simple dishes need to be executed properly : here are my tips for a great pasta salad : 

• Use decent olive oil ! 
• Don’t decide to thinly dice your cucumber/tomatoes/onion here. You won’t be able to grab them with your pasta using your fork. You will be pissed. 
• Textures matter. Pasta salads can be on the softer side ; by adding cucumber, you bring forward a much needed crunch.
• Put your veggies in the fridge at least 10mn once they’re cut : this salad will be tastier when everything is properly fresh. 
• Don’t skip the basil. Fresh basil is a huge flavour booster here. 
• Don’t forget the salt. A large pinch is needed for 2 servings. 

Salad bar who ?! ME is the salad bar. 

Smoked Salmon Pasta Salad – Recipe

Ingredients – Where to find them

Here, no issues should arise in finding them ! 

Ingredients – Advice & key points

Not much to say here ; it’s a straight-forward salad!

• Don’t make this pasta salad in winter ! Tomatoes are just tasteless and so would the salad be.
• Feel free to switch herbs ! Use wild garlic when in season, or chives, even though the taste would be less intense.  
• I recommend using quality smoked salmon if you can, with indications of a responsible farming process.
• If making this salad ahead of time, do not put salt nor add dressing to the part you’re saving for later. You need to add it last minute.

All set ? Let’s make this Smoked Salmon Pasta Salad !

Print Recipe

Smoked Salmon Pasta Salad

Author: Multicarbs Cuisine: European cuisine Courses: Fish, Main dish, Pasta, Salad Recipe Keys: Sans maïs Sans œufs Sans soja

Difficulty: Beginner Prep Time 10 min Cook Time 10 min Total Time 20 mins

Servings: 4

Best Season: Suitable throughout the year

Description

The fresh feel of smoked salmon and its woody depth turn this simple pasta salad into a summer favourite. With plump, sugary tomatoes, bouncy mozzarella balls and a slight kick from the lemon, you get a fresh yet indulging meal. 

Ingredients

Servings

For the salad

• 300 grams pasta (ideally short like fusilli)
• 4 smoked salmon slices (~180g)
• 2 mozzarella balls packs (~300-400g)
• ¹⁄₂ large red onion
• 3 large tomatoes
• ¹⁄₂ cucumber
• 6 tablespoons olive oil
• ¹⁄₂ lemon
• 1 large pinch of salt
• 20 basil leaves

Instructions

1. Launch your pasta !

   Start by cooking your pasta (remember : 10g salt / 1L water / 100g pasta !).

2. Meanwhile, prep your ingredients

   Dice your tomatoes (not too thinly). 

   Thinly slice your cucumber.

   Thinly slice your red onion.

   Drain your mozzarella balls.

   With a knife or your bare hands, tear your salmon into bite-sized pieces.

   Finally, chop up your basil.

3. Mix it all!

   When the pasta's ready, either let it cool 30mn or cool it instantly with fresh tap water, then drain well.

   To a bowl, add pasta, then all the prepped ingredients from earlier. 

   Finish with lemon juice, salt and olive oil. Give it a good mix. 

   Et voilà !! You're done !

   Use a paper towel to finish drying your pasta if needed ; soggy, watery pasta won't do.

Keywords: home made, smoked salmon, pasta salad, salmon pasta salad, smoked salmon pasta salad, smoked salmon salad, salmon salad, italian salad, pasta fredda, summer salad, fresh, healthy