Salmon Asparagus Pasta Salad
This Salmon Asparagus Pasta Salad is a fresh, vibrant dish made with tender green asparagus, flaky smoked salmon and a bright mustard-lemon dressing. This light and flavourful pasta salad comes together in just 15 minutes, making it perfect for easy lunches, relaxed dinners or simple make-ahead meal prep.
Ingredients for This Salmon & Asparagus Pasta Salad
This pasta salad recipe keeps things simple in the best possible way. A handful of fresh ingredients, each doing their part:
- Short pasta – farfalle, volanti, orecchiette or fusilli work beautifully here.
- Green asparagus – lightly steamed until just tender with a gentle bite.
- Smoked or hot-smoked salmon – rich, flaky and full of flavour.
- Arugula – adds that signature peppery freshness; opt for young leaves if you prefer a milder, more delicate flavour.
- Red onion – thinly sliced for a mild, subtle sharpness.
- Dijon mustard, lemon juice & olive oil – a bright, tangy dressing that ties it all together.
Tip: Hot-smoked salmon brings a deeper, more robust flavour and can be used straight from the pack. Prefer something milder? Freshly cooked salmon works just as well. And if you’re making this ahead, simply add the arugula just before serving so it stays fresh and vibrant.
How to Make This Salmon & Asparagus Pasta Salad
This pasta salad with green asparagus and smoked salmon is easy, unfussy and comes together in no time:
- Cook the pasta until just tender, then let it cool slightly while you prepare the asparagus until bright green and crisp-tender.
- Flake the salmon and whisk together the mustard-lemon dressing until smooth and well balanced.
- Combine everything in a large bowl, toss gently and serve warm or chilled.
Get the exact ingredient quantities in the printable recipe card below.
Why You’ll Love This Pasta Salad with Smoked Salmon & Asparagus
There’s a lot to love about this one, as it’s the kind of pasta salad recipe that fits into an everyday busy life:
- Quick and doable – on the table in about 15 minutes.
- Fresh yet satisfying – light, but still filling enough for a proper meal.
- Perfect for the season – a great way to enjoy asparagus at its best.
- Flexible – serve it warm, room temperature or straight from the fridge.
- Great for meal prep – holds up beautifully for next-day lunches.
More Light Pasta Salads for Easy Meals
If you enjoy this asparagus and salmon pasta salad, you might also love a few other fresh and easy favourites. This easy summer pasta salad is perfect for warm days, while a tuna pasta salad (no mayo) offers a lighter, protein-packed option. For more seasonal inspiration, try my favourite broccoli pasta salad. Both are simple, wholesome and full of flavour!
Salmon Asparagus Pasta Salad
Ingredients
- 350 g dried pasta (e.g. volanti, orecchiette, farfalle or fusilli)
- 500 g green asparagus, woody ends trimmed
- 200 g hot smoked salmon or cold smoked salmon
- 50 g young arugula leaves (2 generous handfuls)
- 1 small to medium red onion, sliced thinly
- 1 clove garlic, minced
- 2 tablespoons wholegrain mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 4 tablespoons extra-virgin olive oil
Instructions
- Cook the pasta: Bring a large saucepan of salted water to the boil. Cook the pasta until al dente, then drain and rinse briefly under cold water. Drain well and set aside.
- Prepare the asparagus: Place asparagus in a large skillet with 60–100 ml water (just enough to cover the base). Cover and steam over high heat for 2–3 minutes (or up to 5 minutes for thicker spears) until tender-crisp and bright green. Rinse under cold water, drain, and cut into bite-sized pieces.
- Lightly cook the salmon (for cold smoked salmon): Heat a small non-stick pan over medium heat. Add the smoked salmon and cook briefly for 1–2 minutes, gently breaking it apart until warmed and flaky. If using hot-smoked salmon, you can skip this step, as it’s already fully cooked and ready to use. Simply flake and add to the salad.
- Make the dressing: In a small bowl, whisk together garlic, mustard, red wine vinegar, lemon juice and olive oil until well combined.
- Assemble the salad: In a large bowl, combine pasta, asparagus, salmon, arugula and red onion. Drizzle over the dressing and toss gently to combine. Serve immediately or chilled. Enjoy!
Nutrition
Notes
- Feel free to increase the amount of salmon to suit your taste. For a milder flavour, you can swap the smoked salmon for freshly cooked salmon.
- If you’re making this ahead, simply add the arugula just before serving so it stays fresh and vibrant.
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