Lemon Salmon Pasta Salad

If you ask me, pasta salad gets a serious upgrade when you add flaky salmon.

This easy weeknight dinner brings together tender penne and perfectly seared salmon with fresh Mediterranean flavors. Cherry tomatoes and red onion add a nice crunch, while the pesto brings that herby, garlicky goodness we all love.

The salmon is patted dry before cooking to get a good sear, then flaked into bite-sized pieces. Fresh lemon juice brightens everything up, and a sprinkle of Parmesan cheese ties it all together.

It’s a satisfying dish that works great for dinner or lunch the next day, and it comes together in about 30 minutes.

What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work great in a pasta salad. And, if all you have access to is frozen salmon, you’ll still be good to go. In fact, most fresh salmon at the supermarket has been previously frozen right off the boat. Just be sure it was handled properly by checking for any visible ice crystals or signs of freezer burn. For this recipe, you’ll want to use skinless salmon since the skin won’t add much to a cold pasta salad and can be a bit chewy when not crisped up.

Options for Substitutions

This pasta salad is easy to customize based on what you have in your kitchen:

• Penne: Any short pasta shape works great here – try fusilli, farfalle, or rotini. They all hold onto the pesto nicely and make the salad easy to eat.
• Salmon: You can use canned salmon if fresh isn’t available – just drain it well and flake it with a fork. Grilled chicken or even chickpeas make good alternatives if you want to skip the fish altogether.
• Pesto: Store-bought pesto works fine, but if you’re out, mix together some olive oil, minced garlic, parmesan, and chopped fresh herbs for a simple dressing. Sun-dried tomato pesto is another tasty option.
• Cherry tomatoes: Regular tomatoes work too – just dice them up. Grape tomatoes are basically the same thing and can be used interchangeably.
• Parmesan: Pecorino Romano or even feta cheese can step in if you don’t have parmesan. Each brings its own flavor, but they all add that salty, cheesy element.
• Basil: Fresh parsley or arugula can replace basil if needed. Dried basil works in a pinch too – just use about 1 teaspoon instead of fresh.

Watch Out for These Mistakes While Cooking

The biggest mistake with pasta salad is adding the dressing while the pasta is still hot, which causes it to absorb too much and leaves you with a dry salad – always let your penne cool completely to room temperature before mixing in the pesto and lemon juice.

Overcooking the salmon is another common issue that leads to dry, flaky fish instead of tender pieces, so pull it from the heat when it’s just barely cooked through at around 145°F since it’ll continue cooking as it rests.

Don’t skip rinsing your cooked pasta under cold water to stop the cooking process and remove excess starch, which can make your salad gummy and cause everything to stick together.

If you’re making this ahead of time, save some extra pesto and lemon juice to stir in right before serving, as pasta tends to soak up dressing as it sits in the fridge.

What to Serve With Salmon Pasta Salad?

This pasta salad is pretty filling on its own, but I love serving it with some crusty garlic bread or warm focaccia on the side for a complete meal. If you’re feeding a crowd at a picnic or potluck, it pairs really well with other cold salads like coleslaw or a simple cucumber and tomato salad. For something a bit heartier, grilled vegetables like zucchini or bell peppers make a great addition to the spread. Since this dish has bright, fresh flavors from the lemon and pesto, a crisp white wine or sparkling water with lemon wedges is the perfect drink to go with it.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours as the flavors meld together. Keep it in an airtight container in the refrigerator for up to 3 days. You might need to add a splash of olive oil or lemon juice before serving since pasta tends to soak up the dressing as it sits.

Make Ahead: I love making this the night before a picnic or potluck. Just cook everything, toss it together, and let it chill overnight. The salmon stays moist and the pesto really soaks into the pasta. If you’re meal prepping, you can portion it into individual containers for easy grab-and-go lunches throughout the week.

Serve: This salad is meant to be enjoyed cold or at room temperature, so just pull it out of the fridge about 15 minutes before serving. Give it a good stir and taste it – you might want to freshen it up with a little extra lemon juice or a drizzle of olive oil.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1800
• Protein: 65-75 g
• Fat: 70-85 g
• Carbohydrates: 170-185 g

Ingredients

For the pasta:

• 12 oz penne (I always use Barilla for the best al dente texture)
• 1 red onion
• 1 pint cherry tomatoes (halved lengthwise for easier eating)

For the salmon:

• salt
• 2 tbsp olive oil
• black pepper
• 8 oz salmon (patted dry to ensure a better sear)

For the dressing and garnish:

• 1 lemon juice
• 1/2 cup pesto (I prefer Filippo Berio Classic Pesto for a homemade taste)
• fresh basil
• 1/3 cup parmesan (freshly grated for better melting and flavor)

Step 1: Prep Ingredients and Start Pasta

• 1 red onion, diced
• 1 pint cherry tomatoes, halved lengthwise
• 12 oz penne
• salt

Dice the red onion into thin slices and halve the cherry tomatoes lengthwise—this makes them easier to eat and helps them release their juices into the salad.

While prepping, bring a large pot of salted water to a boil and add the penne, cooking according to package directions until al dente.

Once cooked, drain the pasta and transfer it to a large mixing bowl to cool slightly while you prepare the remaining components.

Step 2: Sear the Salmon

• 8 oz salmon
• salt
• black pepper
• 2 tbsp olive oil

Pat the salmon dry with paper towels—I always do this because moisture on the surface prevents proper browning and creates steam instead of a nice crust.

Season both sides generously with salt and black pepper.

Heat the olive oil in a skillet over medium-high heat until shimmering, then carefully place the salmon skin-side up and cook for 3-4 minutes until golden.

Flip and cook the other side for another 3-4 minutes until the salmon flakes easily with a fork.

Transfer to a cutting board and let cool for a minute, then break into bite-sized pieces.

Step 3: Combine Pasta with Vegetables and Salmon

• cooked penne from Step 1
• red onion from Step 1
• cherry tomatoes from Step 1
• cooked salmon from Step 2

Add the diced red onion and halved cherry tomatoes to the cooled pasta in the bowl, then gently fold in the cooked salmon pieces.

The warm pasta will slightly soften the onions while keeping them crisp, and the tomatoes will begin to release their juice to create a light dressing base.

Step 4: Build the Dressing and Season

• 1/2 cup pesto
• 1 lemon juice
• water

Pour the pesto and lemon juice over the pasta mixture and stir gently to coat everything evenly.

The pesto and lemon juice create the main dressing, but if the mixture seems too thick or dry, add a splash of water (a few tablespoons at a time) and stir until it reaches your desired consistency.

I prefer Filippo Berio Classic Pesto because it has a more homemade taste than many commercial brands, and the lemon juice brightens the whole dish.

Step 5: Finish with Cheese and Basil

• 1/3 cup parmesan, freshly grated
• fresh basil

Add the freshly grated parmesan and torn fresh basil to the salad and fold gently to incorporate without crushing the salmon pieces.

Taste and adjust seasoning with additional salt and pepper if needed.

Serve immediately while the pasta is still warm—this helps the cheese melt slightly and creates better flavor integration.

Lemon Salmon Pasta Salad

Delicious Lemon Salmon Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 1725

Ingredients Method

Ingredients

  

For the pasta:

• 12 oz penne (I always use Barilla for the best al dente texture)
• 1 red onion
• 1 pint cherry tomatoes (halved lengthwise for easier eating)

For the salmon:

• salt
• 2 tbsp olive oil
• black pepper
• 8 oz salmon (patted dry to ensure a better sear)

For the dressing and garnish:

• 1 lemon juice
• 1/2 cup pesto (I prefer Filippo Berio Classic Pesto for a homemade taste)
• fresh basil
• 1/3 cup parmesan (freshly grated for better melting and flavor)

Method

 

1. Dice the red onion into thin slices and halve the cherry tomatoes lengthwise—this makes them easier to eat and helps them release their juices into the salad. While prepping, bring a large pot of salted water to a boil and add the penne, cooking according to package directions until al dente. Once cooked, drain the pasta and transfer it to a large mixing bowl to cool slightly while you prepare the remaining components.
2. Pat the salmon dry with paper towels—I always do this because moisture on the surface prevents proper browning and creates steam instead of a nice crust. Season both sides generously with salt and black pepper. Heat the olive oil in a skillet over medium-high heat until shimmering, then carefully place the salmon skin-side up and cook for 3-4 minutes until golden. Flip and cook the other side for another 3-4 minutes until the salmon flakes easily with a fork. Transfer to a cutting board and let cool for a minute, then break into bite-sized pieces.
3. Add the diced red onion and halved cherry tomatoes to the cooled pasta in the bowl, then gently fold in the cooked salmon pieces. The warm pasta will slightly soften the onions while keeping them crisp, and the tomatoes will begin to release their juice to create a light dressing base.
4. Pour the pesto and lemon juice over the pasta mixture and stir gently to coat everything evenly. The pesto and lemon juice create the main dressing, but if the mixture seems too thick or dry, add a splash of water (a few tablespoons at a time) and stir until it reaches your desired consistency. I prefer Filippo Berio Classic Pesto because it has a more homemade taste than many commercial brands, and the lemon juice brightens the whole dish.
5. Add the freshly grated parmesan and torn fresh basil to the salad and fold gently to incorporate without crushing the salmon pieces. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while the pasta is still warm—this helps the cheese melt slightly and creates better flavor integration.