Pasta salad doesn’t need any cheese, especially when it’s made with salmon, fresh vegetables, and flavorful dairy-free pesto! This delicious, dairy-free salmon pesto pasta salad is perfect or potlucks and barbecues, but it also makes an easy meal. Prep it on Sunday for a healthy lunch that you can pack into school and work lunchboxes for the first half of the week.
Dairy-Free Salmon Pesto Pasta Salad for Gatherings or Lunches
The combination of flaky Wild Alaska salmon, bright dairy-free pesto, zesty Italian dressing and crisp vegetables makes this a recipe you’ll come back to again and again.
Why You’ll Love This Salmon Pasta Salad
- Quick & Easy: It’s ready in just 20 minutes with minimal fuss. It’s the perfect solution for last minute gatherings and busy days.
- Nutrient-Packed: The salmon lends protein, heart-healthy Omega-3s, and vitamin D, while the vegetables provide a healthy dose of vitamins and fiber.
- Cheese-Free: So many pasta salad recipes are loaded with cheese, but this one uses a cheese-free pesto for flavor.
- Perfect for Meal Prep: It tastes even better the next day as the flavors meld together, making it an ideal make-ahead lunch.
- Full of Flavor: The combination of savory pesto, zesty Italian dressing, and fresh garlic creates a dressing that’s anything but boring.
Key Ingredients
- Pasta: Small shell pasta is perfect here because the little shells act like tiny cups, catching all the delicious pesto dressing and bits of veggies. Other good options include farfalle and corkscrew pasta. Use your favorite gluten-free brand if needed.
- Dairy-Free Pesto: The heart of our dressing! Many store-bought pestos contain Parmesan cheese, but my homemade version is completely cheese-free. Feel free to swap in a store-bought vegan brand for even more ease.
- Light Italian Dressing: This adds a tangy, acidic element that cuts through the richness of the pesto and salmon, brightening up the whole dish.
- Fresh Vegetables: We’re using zucchini, cherry tomatoes, red onion, and peas for a fantastic combination of color, texture, and freshness. Bell peppers are another tasty option.
- Canned Salmon: Using high-quality canned Wild Alaska salmon is a game-changer. It’s a sustainable choice, packed with incredible flavor, lean protein, and those essential omega-3 fatty acids.
Recipe FAQs
How do I store leftover salmon pasta salad?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it a great option for meal prep.
Can I make this recipe ahead of time?
Yes! This salad is fantastic for making ahead. For the best texture, you can prepare the pasta and vegetable mixture and store it separately from the salmon. Then, just fold in the salmon before serving.
Is this recipe gluten-free?
It is, as long as you use a certified gluten-free pasta. The rest of the ingredients are naturally gluten-free, but always double-check the dressing to be sure.
Special Diet Notes: Salmon Pesto Pasta Salad
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, and optionally soy-free. Just be sure to choose your ingredients wisely – some Italian dressings are made with milk and/or soy.
For nut-free salmon pesto pasta salad, substitute sunflower seeds for the nuts in the pesto recipe.
Salmon Pesto Pasta Salad
Ingredients
Method
- Cook the pasta according to package directions. Transfer the drained pasta to a large serving bowl.
- Toss in the garlic and let the pasta cool slightly.
- Stir in the dairy-free pesto and Italian dressing while the pasta is still warm.
- Cook the zucchini in covered microwavable container on high 2 minutes or until just tender and bright green.
- Toss the blanched zucchini, tomatoes, onion and peas into the pasta and stir to combine. Gently fold in the drained salmon.
- Taste, and season the pasta salad with salt and pepper, as desired.
- Serve immediately or transfer to an airtight container and refrigerate for up to 3 days.
Nutrition
Tried this recipe?
Let us know how it was!Tips for Success
- Don’t Overcook the Pasta: Cook it just until al dente. Mushy pasta will fall apart in a salad.
- Let Pasta Cool Slightly: Tossing the pasta while it’s still slightly warm helps it soak up the dressing for maximum flavor. You don’t want it piping hot, but not cold either.
- Be Gentle with the Salmon: Fold the salmon in at the very end to prevent it from breaking down into tiny pieces.
Variations
- Add Some Greens: Toss in a few handfuls of fresh baby spinach leaves or arugula for a peppery bite.
- Swap the Produce: In winter, you can substitute seasonal vegetables, like broccoli.
- More Add-Ins: Feel free to add Kalamata olives, capers, roasted red bell peppers, or sun-dried tomatoes for an extra punch of flavor.
- Use Fresh Salmon: If you have leftover grilled or baked salmon, feel free to flake it and use it instead of canned! About 1.5 to 2 cups of flaked salmon would be perfect.
You’ll Also Love Our Dairy-Free Salmon Salad Sandwiches!
2 Comments
This was really tasty. Pretty quick to prep and cook the entire dish. I like using the canned tuna rather than from a fillet, since it becomes even easier and quicker to make. I kept the salmon separate and folded in just enough for my serving. I reserved the rest for my leftovers. I’ll fold in the salmon, after reheating the pasta.
Glad it worked so well for you Joe, and thank you for the feedback!