I’m in my pasta salad era! This lemony pesto salmon pasta salad with pre-cooked salmon is a favorite for on-the-go summer activities. It takes 10 minutes or less to put together and packs in protein and veggies – perfect to pop in your cooler for a beach day, pack it in the car for a family trip to the lake, or make it your contribution to a summer dinner party with friends!

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!

Try out some of my other salad recipes if you’re looking for more:

• Crispy chickpea & cashew kale salad
• Tomato basil shrimp pasta salad
• Mediterranean inspired quinoa salad
• Summer kale salad with barbecue salmon
• Roasted brussels sprouts salad with tahini dressing

LEMONY PESTO SALMON PASTA SALAD

LEMONY PESTO PASTA SALAD

Recipe by Jenn Lueke

5.0 from 1 vote

Servings

Adjust servings

+

–

4-5

servings

Prep time

10

minutes

Cooking time

0

minutes

I’m in my pasta salad era! This lemony pesto pasta salad with pre-cooked salmon is a favorite for on-the-go summer activities. It takes 10 minutes or less to put together and packs in protein and veggies – perfect to pop in your cooler for a beach day, pack it in the car for a family trip to the lake, or make it your contribution to a summer dinner party with friends!

Cook Mode

Keep the screen of your device on

Ingredients

• 5 oz pre-cooked salmon (I used Chicken of the Sea Wild Caught Pink Salmon Packet)

• 12 oz cooked pasta of choice (I used gluten-free farfalle)

• 1 cup cherry tomatoes, halved

• 1 cup cooked asparagus (or you can use pickled asparagus)

• 3 cups fresh arugula

• 1/3 cup fresh chopped basil

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 1/2 cup olive oil

• 1/4 cup white wine vinegar (can sub apple cider or balsamic vinegar)

• juice of 1 lemon

• 1/2 cup pesto

Directions

• Simply add all ingredients to a large bowl and mix well. Chill until serving and store in an airtight container in the refrigerator for up to 4 days.

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Snap a photo & tag @jenneatsgoood on INSTAGRAM

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If you try out this recipe, I want to know! 
Leave a comment with a star rating below if you love it.