Lighter Salmon Pasta Salad with Greek Yoghurt Dressing

Bowl of salmon pasta salad with red spring onions by the side


This lighter salmon pasta salad is a little more luxurious version of the pasta salad we dish up on a regular basis during the summer.

We like to barbecue a lot during warmer months. It’s just so easy, isn’t it, to throw some chicken on the grill and quickly add a simple side like pasta salad?


Bowl of salmon pasta salad with red spring onions by the side


Our usual pasta salad has ingredients similar to this lighter salmon pasta salad. Things like cucumber, peppers, sweetcorn. We then throw in whatever else we have in the fridge like ham, cheese or chicken. This time, we had some ready cooked salmon and I decided to add that in. Pasta salad is great because you don’t really need measurements. Add a little here and there of whatever you fancy.


Close up of salmon pasta salad


I usually use a combination of mayonnaise and Greek yoghurt for my dressing. This time I went with a 2:1 ratio, with double the amount of Greek yoghurt, making it a little lighter. I also don’t like a tonne of dressing either. If you prefer to notice your dressing, feel free to double the measurements. My recipe for lighter salmon pasta salad is by no means dry, but adapt it to suit your own preferences.

If you like to add Greek yoghurt to your food, check out my recipes for Greek yoghurt, such as potato salad with jalapeños, tzatziki and feta dip.


Lighter Salmon Pasta Salad with Greek Yoghurt Dressing

Course Side Dish
Prep Time 10 minutes
Cook Time 15 minutes



  • 80g Greek yoghurt
  • 40g mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon smoked paprika powder
  • 1 teaspoon chilli powder
  • ¼ teaspoon cayenne powder
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano

Pasta Salad

  • 500g pasta - see notes
  • 1 small orange pepper (bell)
  • ¼ cucumber (seeds removed)
  • 2 red spring onions
  • 6 plum tomatoes
  • 250g cooked salmon


  • Add all dressing ingredients to a large bowl and mix until well combined. Set to one side.
  • Cook the pasta to manufacturer's requirments, keeping it slightly on the al dente side. Drain the water and run the pasta under a cold tap, running a fork through it to separate it. Leave it to cool completely.
  • Chop all of the other ingredients to your own size preference. Stir into the prepared dressing.
  • When the pasta is cold, mix in the vegetables and dressing, stirring until evenly combined. Serve with your favourite grilled meat. Enjoy!


I use metric measurements in my recipes. If you prefer imperial (cup) measurements, Cook it Simply offer a handy conversion tool.
  1. You can use any pasta you like. I used gluten free penne.
  2. Pick your own veggies - you can use anything.
  3. I don't like too much sauce (dressing). If you like more, double the measurements.
Lighter Salmon Pasta Salad with Greek Yoghurt DressingLighter Salmon Pasta Salad with Greek Yoghurt Dressing

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