Salmon Pasta Salad

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 13 ingredients

Perfect for summertime, this salmon pasta salad is just as delicious as it is nutritious with its diverse selection of vegetables. The wonderful thing is that in about the time it takes to cook...


  • 1 pound whole wheat penne pasta
  • 1 small (7 ¾ ounce) can salmon
  • ⅓ cup vegetable oil
  • ¼ cup cider vinegar
  • ½ teaspoon dried basil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¾ cup cream cheese
  • ¾ cup diced tomato
  • ½ cup diced celery
  • ½ cup diced cucumber
  • ¼ cup sliced green onion
  • ¼ cup chopped fresh dill

Nutrition Facts


637 cals


32 g

Saturated Fat

9 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

14 g


60 g


4 g


3 g


26 g


289 mg


  1. Cook penne in boiling salted water following package directions; drain, reserving the pasta water.
  2. Drain salmon, reserving 1 teaspoon of liquid; remove large bones and skin, flake salmon.
  3. Combine reserved salmon liquid with oil, vinegar, basil, salt, pepper and cream cheese. Whisk to blend well, pour over the warm penne and gently stir so the sauce coats the pasta. Allow the pasta to completely cool.
  4. Toss the cooled penne with flaked salmon, tomato, celery, cucumber, green onion, and dill.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

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