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Salmon and asparagus pasta salad with a creamy lemon dill dressing in a white serving bowl with gold salad servers.

Salmon Asparagus Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Vanessa | Maple + Mango
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 min
  • Yield: 8-10 servings 1x
  • Category: Salad
  • Method: Mix
  • Cuisine: American


Creamy Salmon Asparagus Pasta Salad! Loaded with fresh asparagus, canned salmon (or fresh!), hard boiled eggs and pasta all tossed together in a creamy lemon dill dressing. This recipe is absolutely delicious, easy to make and sure to become a new spring/summer fave!



For The Salad:

  • 1 pound uncooked short-cut pasta (e.g. rotini, macaroni, orecchiette, farfalle, etc.)
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 2 or 3 (56 ounce) cans of salmon, drained
  • 4 hard boiled eggs, diced
  • 1/2 cup sliced green onions

For The Dressing:

  • 1 cup mayonnaise
  • 1/2 cup Greek yogurt (or plain yogurt)
  • 1/4 cup finely chopped fresh dill
  • 1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon onion powder
  • Salt and freshly ground pepper, to taste


  1. Cook pasta and asparagus: Bring a large pot of salted water to a boil. Cook the pasta according to package directions, adding in the asparagus 2-3 minutes before the pasta is done. Drain and immediately rinse under cold water until the pasta is cooled. Drain well and set aside.
  2. Make dressing: In a small mixing bowl, whisk together the dressing ingredients until combined.
  3. Assemble and serve: Transfer the cooled pasta and asparagus to a large bowl along with the salmon, hard boiled eggs and green onion. Pour over the dressing and toss until well combined.  Adjust seasonings to taste and eat immediately or refrigerate for 30-60 minutes first to help the flavors meld together.


  • Salmon: I prefer to use skinless and boneless canned wild salmon in this recipe but any type you like works.  Instead of canned salmon, you can also use leftover cooked salmon.  Great way to repurpose leftovers!
  • Lemon Zest Tip: It’s much easier to zest the lemon before juicing it. I like to use a microplane zester grater. Make sure to grate off only the yellow part of the peel (the white part is bitter).
  • Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
  • Make Ahead: If you want to make this recipe more than a couple hours in advance, I recommend prepping the salad components and the dressing separately and then tossing together before serving. Otherwise the pasta will soak up the dressing and it won’t be as creamy. Another option is to set some of the dressing aside or mix through some extra mayo before serving.