Salmon and Asparagus Pasta Salad

Course: Brunch, Main Course, Side Dish
Cuisine: North American
Prep Time: 30 minutes
Servings: 8 servings
Calories: 453kcal
Author: Lord Byron's Kitchen
Served warm or hot, Salmon and Asparagus Pasta Salad is a complete meal with so much flavour and texture!
Print Recipe


  • 450 grams rigatoni pasta cooked and cooled
  • 16 spears asparagus, cut into 2 inch pieces
  • 14 ounces canned salmon, drained, flaked, and bones removed
  • 3 ounces sun dried tomatoes, roughly chopped
  • 1/2 cup parmesan cheese, plus more for garnish (optional)
  • 1/4 cup parsley, freshly chopped, plus more for garnish (optional)
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried dill
  • 1/2 teaspoon dried red chili flakes, (optional)


  • In a pot of salted water, boil the pasta, drain well and rinse under cold water until pasta is completely cooled.  Set aside.
  • Next, add 8 cups of water to a pot and add 1 teaspoon salt.  Bring to a hard boil over high heat.  Add chopped asparagus and reduce heat to medium-high.  Stir and blanche the asparagus for two minutes.  
  • Remove the asparagus from the pot with a slotted spoon and place directly into a bowl of ice cold water.  Set aside.
  • In a large salad bowl, whisk together the olive oil, lemon juice, salt, ground black pepper, dried dill, and dried red chili flakes.  
  • Add the cooled pasta and toss to combine.
  • Next add in the sun dried tomatoes and asparagus.  Toss together.
  • Flake in the salmon; add the parmesan cheese and chopped parsley.  Toss lightly to combine all ingredients.  Don't over mix.  Try to keep the salmon from breaking up too much. 
  • Garnish with parsley and parmesan.  Serve immediately, or refrigerate for 2 hours to chill.


Calories: 453kcal | Carbohydrates: 48g | Protein: 22g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 608mg | Potassium: 673mg | Fiber: 3g | Sugar: 5g | Vitamin A: 395IU | Vitamin C: 8.3mg | Calcium: 238mg | Iron: 2.4mg