Salmon and broccoli pasta salad

Salmon and broccoli pasta salad


38 people made this

About this recipe: This is an easy pasta salad recipe that keeps well. Pasta is tossed with broccoli, carrots and salmon, then with a simple homemade vinaigrette. Keeps well in the fridge.


Serves: 5 

  • 225g farfalle pasta
  • 2 heads broccoli, separated into florets
  • 2 carrots, peeled and chopped
  • 250ml olive oil
  • 2 teaspoons soy sauce
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic, pressed
  • 3 tablespoons fresh lemon juice
  • salt and pepper to taste
  • 300g tinned salmon, drained

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
  2. Bring a separate large pot of water to the boil. Add the broccoli and carrots, and cook in the boiling water until tender, 2 to 3 minutes; drain.
  3. Combine the olive oil, soy sauce, red wine vinegar, garlic, lemon juice, salt and pepper in a sealable container; seal. Shake vigorously to make the dressing.
  4. Toss together the drained pasta, drained vegetables, salmon and dressing in a large bowl. Store in fridge up to 4 days.

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Reviews (2)


A surprisingly tasty combination! Really quick and easy to prepare and lovely dressing. However, did not follow the quantities given in the recipe for the dressing, as I thought it would be too liquidy. - 12 May 2011


completely agree with the above comment. Easy to prepare and surprisingly tasty. I also used far less olive oil than suggested for my dressing (only 100ml), apart from that however I kept it all the same. - 13 Aug 2016

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