My easy smoked salmon pasta salad contains a handful of my favorite ingredients: smoked salmon slices, lush cream cheese, crunchy green peas and freshly chopped mint leaves!
I am sure that I do not have to tell you that this is a great pasta summer salad!
Well by the looks of it, it seems like I am having a colorful pasta salad with smoked salmon for lunch today!
This salad is actually a mixture of leftovers. I still had a nice slice of leftover smoked salmon in my fridge after making another lovely recipe for lunch: my smoked salmon and avocado salad with capers and kiwifruit!
Another great smoked salmon lunch, perfect on a hot summer’s day.
I also had half a tub of cream cheese sitting right next to the smoked salmon. And a silly handful of uncooked bow tie pasta in my cupboard. I added the frozen green peas and freshly chopped mint leaves to the pasta salad for extra flavor and color.
And that was it.
Easy Salmon Pasta Salad with Smoked Salmon
Do you want the other colors to stay the same?
Then make sure to add the smoked salmon to the creamy milk sauce once it has cooled down a little. Because then the smoked salmon will keep its bright orange color.
If you add it to the hot cream sauce, then it will just poach and turn to a pale pinkish grey shade.
Not that it will change anything to its flavor or quality. Your salmon pasta salad will just look way more appetizing if the colors are bright and fresh.
This recipe is for just 1 person as you can see. The hubs does not really like cold pasta salads so the whole lot was for me!
Do you love pasta salads?
Then you should also check out my tortellin and basil pesto salad!
Easy Smoked Salmon Pasta Salad Recipe
My easy smoked salmon pasta salad: with smoked salmon, cream cheese, green peas and fresh mint! A great pasta summer salad!
- 5,5 oz cooked pasta (155 g)
- 1 slice smoked salmon
- ½ cup whole milk (120 ml)
- 2 tbsp cream cheese
- a handful frozen green peas
- some fresh mint chopped
- ⅓ tsp garlic paste
- 1 tsp strong mustard
- ½ tsp lemon juice
Place a large pan with salted water over high heat until boiling and then add the pasta. If you are using cooked pasta for this recipe, skip this step!
Cook it until tender. Then drain the pasta and refresh it under cold running tap water. In the meantime add the frozen peas to a saucepan and add the milk.
Place this over medium-low heat for 5 minutes until thawed. As soon as the peas are warm, take the pan off the heat and let it cool down for 5 minutes. Then stir in the garlic paste and the strong mustard.
Stir well. Then add the cream cheese to it as well.
Stir again until the cream cheese has kind of melted away into the milk. Chop the slice of smoked salmon up roughly and add it to the creamy milk as well.
Stir again and let the milk cool down fully now. The salmon will flavor the milk in the meantime. Once at room temperature, add the freshly chopped mint and the lemon juice. Then season with a little pinch of pepper and salt.
Stir and check the seasoning. Add extra pepper, salt, mustard, lemon juice or garlic paste to taste if necessary. Then pour in the drained cooked pasta.
Give it all a good stir. Scoop the pasta salad in a large bowl and serve.