Creamy Salmon Shell Pasta Salad with Cucumber and Dill

Ingredients

For the pasta salad

• 12 oz (340 g) medium shell pasta

• 2 cups cooked salmon, flaked and deboned (fresh or canned)

• 1 medium cucumber, diced

• 3 green onions, thinly sliced

• 2 tablespoons fresh dill, chopped

• ¼ cup finely diced red onion, optional

For the creamy dressing

• ¾ cup mayonnaise

• ½ cup sour cream or plain Greek yogurt

• 1 tablespoon Dijon mustard

• 1 tablespoon fresh lemon juice

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon black pepper

• ½ teaspoon salt, or to taste

• 1 teaspoon dried dill, optional

• 1–2 tablespoons milk, if needed to thin the dressing

Instructions

1. Cook the pasta. Bring a large pot of salted water to a boil. Add the shell pasta and cook according to the package instructions until just tender. Avoid overcooking, as the shells should hold their shape in the salad.

2. Cool the pasta. Drain the pasta and rinse briefly under cold water to stop the cooking. Drain thoroughly and allow it to cool completely.

3. Prepare the salmon. If using fresh salmon, cook it until it reaches an internal temperature of 145°F (63°C). Let it cool, remove the skin and bones, and gently flake it into bite-sized pieces. If using canned salmon, drain it and remove any bones if desired.

4. Make the creamy dressing. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, onion powder, black pepper, salt, and dried dill until smooth. Add a little milk if you prefer a thinner consistency.

5. Prepare the vegetables. Dice the cucumber, slice the green onions, and finely chop the fresh dill. If using red onion, chop it into small pieces.

6. Combine the ingredients. Add the cooled pasta, flaked salmon, cucumber, green onions, and fresh dill to the dressing. Toss gently until everything is evenly coated, taking care not to break up the salmon too much.

7. Chill the salad. Cover and refrigerate for at least 30 minutes. This allows the flavors to blend and the dressing to coat the pasta thoroughly.

8. Adjust and serve. Before serving, stir gently and taste. Add extra lemon juice, salt, pepper, or dill as needed. If the salad has thickened in the refrigerator, mix in a spoonful of mayonnaise or yogurt to restore its creamy texture.

Nutrition Information

Estimated per serving, based on 6 servings.

Nutrition varies depending on the salmon, pasta, mayonnaise, and dairy products used.

Nut Information and Allergens

• Peanuts: None expected in the listed ingredients.

• Tree nuts: None expected in the listed ingredients.

• Contains: Fish (salmon), wheat (regular pasta), egg (many mayonnaise brands), and milk (sour cream).

• Possible additional allergens: Check mustard, mayonnaise, and packaged ingredients for allergy warnings and cross-contact statements.

For a lighter version, replace half the mayonnaise with plain Greek yogurt. For extra crunch, add diced celery or bell pepper.

Storage: Refrigerate in an airtight container and consume within 3–4 days. Keep the salad chilled and discard it if left at room temperature for more than 2 hours.