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This smoked salmon orzo salad recipe is simple but feels a little special! You’ll love the bright and zesty creamy lemon and dill dressing, and it’s quick and easy to make.
Try my Salmon Pasta with a Creamy Garlic Sauce or Smoked Salmon Dip next.
Why you’ll love it
I created this smoked salmon pasta salad recipe with lox bagel flavors in mind. That means there’s bright fresh dill, capers, and red onions, all of which are the savory building blocks to an amazing salad! The creamy lemon dill dressing with lemon zest is so vibrant.
Orzo is such a great base for this simple pasta salad, and it’s the perfect dish to enjoy for a summer evening on your patio. It can also be taken along to a BBQ, potluck, or even dinner party. Smoked salmon always felt so fancy in my home growing up in the 90s!
What you’ll need
For the salad
- Orzo – this rice-shaped pasta can be found in the dry pasta aisle
- Cucumber – I prefer mini cucumbers, but 1/2 an English cuke works too
- Red onion – the best variety for eating raw in salads
- Capers – to add an irresistible briny quality
- Smoked salmon – I use thinly sliced smoked sockeye salmon that you can find in the frozen fish section of most grocery stores
For the dressing
- Mayonnaise, sour cream, and olive oil – the base of the dressing
- Dijon mustard – a great flavor enhancer
- Lemon juice and zest – for acidity and a punch of brightness
- Garlic powder – another layer of flavor
- Fresh dill – it’s salmon’s best friend!
Pro tip
I know some people aren’t fans of Dijon mustard, but it’s a way to give the dressing an extra savory depth and a little zing. You don’t need to buy a whole jar just for this recipe, but it really does add a yummy umami quality to so many dishes, so I’d give it a try if you haven’t!
Helpful tips
- Prep everything while the orzo cooks for ease.
- I recommend rinsing the orzo with cold water and letting it drain thoroughly for best results.
- Seafood tastes best when it’s nice and cold, so I suggest taking the salmon out of the fridge as late as possible!
How to make smoked salmon pasta salad
This is an overview, and full ingredients & instructions are in the recipe card below.
- Cook the orzo according to package directions. Meanwhile, combine the dressing in a small bowl. When the pasta is done, cool and drain and add to a large bowl.
- Chop and prep the rest of the salad ingredients, and add to the bowl with the pasta.
- Toss with the dressing, and season generously with salt & pepper. Chill if desired.
Substitutions and variations
- If you don’t have fresh dill, start with 1/2 tablespoon of dried dill. Give the dressing a taste, and add more if needed.
- Use thicker pieces of smoked salmon if you want.
- Try grilled salmon or my delicious Easy Baked Salmon if you’re not a fan of smoked salmon, and just break it into bite-sized pieces. My Air Fryer Salmon Bites work too.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use my Microplane zester to zest the lemon. It’s also handy for grating hard cheeses like parmesan.
- Chop up everything with ease using a quality chef’s knife on my fave cutting board.
- This herb keeper will keep the rest of your dish fresh.
What to serve with smoked salmon pasta salad
- It makes a great light lunch for the patio with a big slice of crusty bread like sourdough.
- For a soup and salad pairing, you can’t go wrong with my Zucchini Soup or Asparagus Soup since they’re both elegant and easy.
- It can be a part of your summer spread with other faves like Loaded Broccoli Salad and Chicken Burgers. Or try it with a meatless main like my Creamy White Wine Ravioli!
Leftovers and storage
- Leftovers will last for a few days in the fridge.
- You may need to add a little more lemon juice to revive this salad since the orzo will soak up the dressing over time.
- If making ahead for later in the day, store and cover in the fridge. You could keep the dressing separate until ready to toss it and serve.
More easy salad recipes
Let me know in the comments below if you made this salmon orzo salad! Hearing from readers is the best. Or tag me in your Instagram stories so I can see your photo.
Smoked Salmon Orzo Salad
Ingredients
- 1 cup uncooked orzo
- 2 mini cucumbers (or 1/2 English cucumber) chopped
- 2 tablespoons red onion chopped
- 2 tablespoons capers drained
- 6 ounces sliced smoked salmon (tear into bite-size pieces)
Dressing:
- 2 heaping tablespoons mayo
- 1 heaping tablespoon sour cream or plain Greek yogurt
- 1/2 teaspoon Dijon mustard
- 1/2 tablespoon olive oil
- 1 tablespoon lemon juice + zest of 1 lemon
- 1/8 teaspoon garlic powder
- 1 tablespoon fresh dill chopped
- Salt & pepper to taste
Instructions
- Boil a salted pot of water for the orzo and cook it al dente according to package instructions. When it's done, rinse it with cool water and drain it thoroughly, then add it to a large bowl.
- Meanwhile, combine the dressing ingredients in a small bowl. Prep your other salad ingredients and add them to the large bowl.
- Toss the ingredients together (I also like to add plenty of salt & pepper as there's quite a lot of pasta and you don't want it to be bland – be sure to taste and season as needed). You can serve the salad right away or chill it for a while first. This pasta salad is best served cold vs. room temperature.
Notes
- Feel free to add more/less of any ingredient (like onions or capers). 6 oz. smoked salmon is the size of the package I bought, but you could definitely add a bit more!
- This salad is pretty filling, so I’d say it serves 4-6, especially if you’re serving it with other dishes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Good balance of flavors. Loved the dill! Easy to make, look forward to the meal prep. Thanks for posting!
You’re very welcome!
Can I make several hours before serving?
Hi! Should be fine on the same day as long as you cover and refrigerate it.
What should I serve with this dish?
I know this itself is enough for a meal but I want to make this pasta salad and something else to go with it. I’m a cooking beginner so I need some of your advice. TIA!
Hi! That’s a good question. Perhaps a soup to start? Maybe something like my zucchini soup as it’s in season: https://bit.ly/44Hbr4r
Garlic Bread!!
I have to eat gluten free so made with jasmine rice and served on sliced fresh tomatoes. Delicious! This is a keeper!
Fantastic!! I’m glad you were able to adapt it. Delallo makes a gluten-free orzo you may want to check out next time if you’re interested.
If serving over multiple days (making this for work lunches), do you add all the smoked salmon when you make it, or add it fresh to each day’s serving?
Hi! I think you’d be ok adding it all when you make it, but if you prefer to keep it separate for any reason, that’s fine too. Not sure if you saw, but I do mention in the post that the leftovers may need a squirt of lemon juice as the pasta will soak the dressing up a bit, so that’s a good way to revive the salad a bit after it’s been sitting in the fridge for a few days. You could make the dressing separately if you prefer, though, and add it when serving.
Thanks!