Canned Salmon Pasta Salad with Lemon Vinaigrette

Last reviewed on 4 October 2026

Fresh salad of cucumber, tomatoes and leaves with salmon
Prep: 15 mins
Cook: 10 mins
Serves: 4
Difficulty: Beginner

This is the cold, make-ahead cousin of our canned salmon pasta. A sharp lemon vinaigrette keeps it light (there is no mayonnaise), so it holds up well in a lunchbox or on a picnic table. Canned sockeye gives the best colour; pink salmon is milder and cheaper.

Ingredients

  • 8 oz (225 g) short pasta, such as fusilli, farfalle or penne
  • 1 large can (about 14–15 oz / 418 g) salmon, or 2 small cans (6–7.5 oz each), drained
  • 1 cup frozen peas
  • ½ cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ¼ small red onion, finely chopped
  • 2 tablespoons capers, rinsed
  • 2 tablespoons chopped fresh dill (or parsley)
  • Lemon vinaigrette: 4 tablespoons extra-virgin olive oil
  • Finely grated zest of 1 lemon and 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 small garlic clove, grated
  • Salt and black pepper

Instructions

  1. Cook the pasta in well-salted boiling water until just al dente. Add the peas for the last minute, then drain and rinse under cold water until cool. Drain well.
  2. Whisk the vinaigrette ingredients together in a large bowl and season generously with salt and pepper.
  3. Remove the skin and any larger bones from the salmon if you like (the soft bones are edible), then break it into large flakes.
  4. Add the pasta and peas, cucumber, tomatoes, red onion, capers and dill to the bowl and toss with the dressing.
  5. Gently fold in the salmon so it stays in chunks. Taste, adjust the seasoning and lemon, and serve, or chill until needed.

Variations

  • Creamy version: replace half the olive oil with Greek yoghurt or mayonnaise.
  • Greek-style: add olives, crumbled feta and oregano; swap dill for mint.
  • With leftover fresh salmon: use about 12 oz (340 g) flaked cooked salmon instead of canned.
  • More greens: fold in rocket/arugula or baby spinach just before serving.
  • Warm instead: for a hot pasta with similar flavours, make the canned salmon pasta with lemon and garlic.

Storage

Keeps in an airtight container in the fridge for up to 3 days. The pasta absorbs dressing as it sits, so loosen it with a squeeze of lemon and a drizzle of olive oil before serving. Do not leave it out of the fridge for more than 2 hours (1 hour in hot weather).

More pantry ideas: canned salmon recipes.