Creamy Canned Salmon Pasta Salad with Lemon and Dill

Canned salmon pasta salad is a refreshing twist on a summer favorite. Tender pasta shells are combined with flaky canned salmon and a creamy, zesty mayonnaise-based dressing flavored with lemon, dill, capers, and a touch of Cajun seasoning. Serve it as a side or a light main for warm-weather gatherings.

When temperatures rise, cold pasta salads become an easy, satisfying option. This canned salmon pasta salad is quick to assemble, budget-friendly, and packed with protein thanks to the salmon. The dressing balances bright lemon, fresh dill, and briny capers with a hint of heat from Cajun seasoning, creating a bold flavor profile that complements the creamy mayonnaise and crisp vegetables.

Ingredients

To prepare this salad you will need:

• Pasta – Medium shells are recommended, though elbow macaroni or another similarly sized pasta will work. Cook according to package directions, drain, and cool.
• Canned salmon – Four 6-ounce cans of boneless, skinless salmon, well drained.
• Mayonnaise – Use full-fat mayonnaise for the creamiest texture (not a mayonnaise-style dressing).
• Lemon juice – Fresh is ideal, but bottled lemon juice is fine.
• Seasonings – Salt, pepper, onion powder, and Cajun seasoning.
• Capers – Drained.
• Fresh dill – Finely chopped.
• Vegetables – Seeded and diced red bell peppers, thinly sliced green onions, and diced celery.

How to Make

This salad comes together in a few simple steps:

1. Toss the cooled pasta with the drained salmon and the vegetables in a large bowl. Gently combine so pieces of salmon remain flaky.
2. In a separate bowl, whisk the mayonnaise with lemon juice, salt, pepper, onion powder, Cajun seasoning, capers, and chopped dill until smooth and evenly blended.
3. Pour the dressing over the pasta mixture and fold gently until everything is coated.
4. Cover the bowl and refrigerate for at least 2 hours to let the flavors meld and to chill the salad thoroughly.
5. Give the salad a final stir before serving. Serve cold and enjoy.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for 2 to 3 days. Discard any remaining salad after that time to ensure food safety, especially since the recipe contains mayonnaise and seafood.

Tips and Variations

• Keep the salad refrigerated until ready to serve; mayonnaise and seafood should not sit out at room temperature for extended periods.
• Taste the dressing before combining with the pasta so you can adjust salt, lemon, or seasoning to your preference.
• Customize the vegetables to suit your taste: green bell peppers, diced carrots, or cucumbers are good alternatives or additions.
• If you prefer a lighter dressing, substitute part of the mayonnaise with Greek yogurt for tang and reduced fat.

Recipe Summary

Instructions (Quick)

1. Cook and cool 1 box (16 oz) medium shells pasta.
2. Combine pasta, 4 drained 6-oz cans of salmon, 2 diced red peppers, 1 bunch thinly sliced green onions, and 3/4–1 cup diced celery in a large bowl.
3. Whisk 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, and 1 tbsp chopped fresh dill.
4. Pour dressing over pasta mixture and toss gently. Refrigerate for 2 hours, then serve.

Nutrition

Per serving (approximate): 385 kcal; 30 g carbohydrates; 19 g protein; 21 g fat. Nutrient values are estimates intended for general guidance.

Recipe adapted from Julia’s Simply Southern.