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Creamy salmon shell pasta salad with cucumber and dill in a white bowl.

Creamy Salmon Shell Pasta Salad with Cucumber and Dill

A refreshing Creamy Salmon Shell Pasta Salad loaded with crisp English cucumbers, fresh dill, sliced green onions, and flaked wild salmon tossed in a lightened lemon-herb Greek yogurt dressing. Quick, nutritious, and ideal for healthy meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6
Calories: 340
Ingredients Method Notes

Ingredients
  

  • - 280g 10 oz dried medium shell pasta
  • - 2 cans 5 oz each wild pink salmon, drained and gently flaked
  • - 1 medium English cucumber seeded and finely diced
  • - 2 stalks celery finely chopped
  • - 1/2 cup green onions scallions, thinly sliced
  • - 3 tablespoons fresh dill finely chopped
  • - 1/2 cup plain Greek yogurt
  • - 2 tablespoons extra virgin olive oil
  • - 1 tablespoon fresh lemon juice
  • - 1 teaspoon Dijon mustard
  • - 1/2 teaspoon garlic powder
  • - 1/2 teaspoon kosher salt
  • - 1/4 teaspoon freshly cracked black pepper

Method
 

  1. Bring a large pot of salted water to a boil. Cook shell pasta according to package directions until al dente. Drain and rinse thoroughly under cold water; let drain completely.
  2. In a large bowl, whisk together Greek yogurt, extra virgin olive oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth.
  3. Add the flaked salmon to the bowl and gently coat with dressing.
  4. Fold in cooled shell pasta, diced cucumber, celery, green onions, and fresh dill until evenly combined.
  5. Cover and chill in the refrigerator for at least 30 minutes before serving.

Notes

- To keep the salad creamy over several days, use English cucumbers with seeds removed and pat diced pieces dry before mixing.
- Glute-free shell pasta can be substituted at a 1:1 ratio.
- Keep extra Greek yogurt on hand to refresh the salad after 2-3 days in the fridge.