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Honey Roast Salmon Pasta Salad

A fresh and balanced pasta salad made with wholewheat pasta, honey roast salmon, crisp cucumber, juicy tomatoes, sweetcorn and peppery rocket, all tossed in a creamy lemon and Dijon mustard dressing. Rich in protein, omega-3, fibre, and a variety of vitamins and minerals, it’s perfect for meal prep, packed lunches or a quick, satisfying meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 2 servings
Course: Main Course
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta Salad
  • 150 g wholewheat penne pasta
  • 180 g honey roast hot smoked salmon flaked
  • 150 g cherry tomatoes halved
  • ½ cucumber diced
  • 100 g sweetcorn fresh, frozen and cooked, or tinned, drained
  • 40 g rocket
For the Dressing
  • 3 tbsp mayonnaise full-fat
  • 1 tbsp Dijon mustard
  • Juice of ½ lemon
  • Freshly ground black pepper to taste
To Garnish
  • Freshly ground black pepper
  • A small handful of rocket optional
  • Lemon wedges optional

Equipment

  • Large saucepan
  • Sieve
  • Large mixing bowl
  • Small bowl (for the dressing)
  • chopping board
  • Sharp knife
  • Measuring spoons
  • Wooden spoon or salad servers

Method
 

  1. Bring a large saucepan of lightly salted water to the boil. Add the wholewheat penne and cook according to the packet instructions until al dente.
  2. Drain the pasta and rinse under cold running water to cool it quickly. Leave to drain well before transferring to a large mixing bowl.
  3. While the pasta is cooling, halve the cherry tomatoes, dice the cucumber, drain the sweetcorn (if using tinned) and flake the honey roast hot smoked salmon into bite-sized pieces.
  4. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice and a generous pinch of black pepper until smooth.
  5. Add the cooled pasta, salmon, tomatoes, cucumber, sweetcorn and rocket to the large mixing bowl.
  6. Pour over the dressing and gently toss until everything is evenly coated, taking care not to break up the salmon too much.
  7. Divide between serving bowls or lunch containers and finish with an extra twist of black pepper. Serve immediately or chill in the fridge until ready to enjoy.

Notes

TNK’s Tip
For the best flavour, prepare the pasta salad 20–30 minutes before serving and chill it in the fridge. This allows the dressing to coat the pasta and the flavours to develop, making it even more delicious.