Canned Salmon Pasta Salad
Canned salmon pasta salad is a delicious variation on the classic summer dish. Salmon gets tossed with perfectly cooked shells and a creamy, bold mayonnaise based dressing. The perfect side or light main!
Warmer weather means it is officially pasta salad time.
Why eat a hot dish when it’s a thousand degrees outside and you can enjoy a cool, creamy dish instead?
And this canned salmon pasta salad is perfect for any warm weather occasion.
It’s protein packed thanks to the salmon so it will fill up even someone with a big appetite.
And that dressing with the combination of tart lemon juice, fresh dill, capers, and cajun seasoning is *chef’s kiss* perfection.
It’ll be a hit anytime you serve it!
Ingredients
To make this you’ll need:
- Pasta– I recommend medium sized shells but you could use elbow macaroni or another similar sized pasta. Cook it according to the package directions, drain it, and let it cool.
- Canned salmon– 4 6 ounce cans of boneless, skinless salmon. Drain the cans well.
- Mayonnaise– Real full fat mayo, and NOT Miracle Whip or mayonnaise style dressing
- Lemon juice– Fresh is best but bottled will work in a pinch
- Seasoning– Salt, pepper, onion powder, and Cajun seasoning
- Capers– Drained
- Fresh dill– Finely diced
- Veggies– Seeded and diced red bell peppers, thinly sliced green onions, and diced celery
How to Make
Canned salmon pasta salad is very easy to make.
To do it, toss the cooled pasta with the drained salmon and veggies in a large mixing bowl.
Set it aside while you make the dressing.
In a separate bowl, whisk together the mayonnaise, lemon juice, seasonings, capers, and dill together until combined.
Pour the dressing over the pasta mixture and gently toss everything together.
Cover the bowl and pop it into the fridge for 2 hours.
Serve chilled and enjoy!
Storing Leftovers
Store leftovers in an airtight container for up to 2 to 3 days.
Discard after that.
Tips and Tricks
- Make sure to keep the salad refrigerated. The mayo and seafood will spoil quickly if left out at a room temperature.
- Give the dressing a taste before you pour it over the pasta mixture so you can adjust the seasoning as needed.
- Feel free to substitute or skip any of the veggies you don’t like. Or add other veggies in if you like. Green bell peppers, diced carrots, and even diced cucumbers would be yummy additions.
Other Pasta Salad Recipes
Canned salmon pasta salad is a yummy, budget friendly way to add seafood to your plate to create a filling dish.
Make it and enjoy!
Looking for other pasta salad recipes?
Try these:
- Chicken Bacon Ranch Pasta Salad
- Italian Pasta Salad Recipe
- Sweet Pasta Salad With Fruit And Honey
- Easy Creamy Greek Pasta Salad
- Grinder Sandwich Pasta Salad
If you’ve tried this CANNED SALMON PASTA SALAD, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Canned Salmon Pasta Salad
Ingredients
- 1 16 oz box medium shells pasta cooked, drained, and cooled
- 4 6 oz cans boneless, skinless salmon well drained
- 1 1/4 cups mayonnaise
- 1/2 tbsp lemon juice
- salt and pepper to taste
- 1/2 tsp onion powder
- 1/2 tsp cajun seasoning
- 2 tbsp drained capers
- 1 tbsp fresh dill finely diced
- 2 red bell peppers seeded & diced
- 1 bunch green onions thinly sliced
- 3/4 - 1 cup diced celery
Instructions
- Add the cooled pasta, salmon, peppers, onion, and celery to a large mixing bowl. Toss to evenly combine then set aside.1 16 oz box medium shells pasta, 4 6 oz cans boneless, skinless salmon, 2 red bell peppers, 1 bunch green onions, 3/4 - 1 cup diced celery
- In another bowl combine the mayonnaise, lemon juice, seasonings, capers, and dill- stirring until evenly combined.1 1/4 cups mayonnaise, 1/2 tbsp lemon juice, salt and pepper, 1/2 tsp onion powder, 1/2 tsp cajun seasoning, 2 tbsp drained capers, 1 tbsp fresh dill
- Pour the dressing over the pasta mixture toss together gently until everything's evenly incorporated.
- Cover the bowl and refrigerate for 2 hours to chill.
- Give the salad a good stir, serve, and enjoy!
Notes
- Make sure to keep the salad refrigerated. The mayo and seafood will spoil quickly if left out at a room temperature.
- Give the dressing a taste before you pour it over the pasta mixture so you can adjust the seasoning as needed.
- Feel free to substitute or skip any of the veggies you don't like. Or add other veggies in if you like. Green bell peppers, diced carrots, and even diced cucumbers would be yummy additions.
Nutrition
recipe adapted from Julia’s Simply Southern
