We’ve all been there—staring down a potluck table full of classic pasta salads that taste like, well, cold noodles with dressing. But this? This is different. This zesty Italian pasta salad with smoked salmon and zucchini is the upgrade your summer spread has been waiting for.
I discovered this recipe after one too many disappointing pasta salads at family cookouts. You know the ones—either drenched in Italian dressing or suspiciously dry. So, I took matters into my own hands and came up with this light, refreshing, and flavor-packed pasta salad that actually tastes like something you’d want to eat. Think fresh basil, lemony brightness, smoky salmon, and zucchini that isn’t just there for decoration.
It’s the cold pasta salad for a crowd that’ll have people asking for the recipe (or pretending they made it themselves). And the best part? You can make it ahead, let it chill, and enjoy a stress-free, delicious dish while everyone else fights over the grill. 🍋🐟✨
Chilled Pasta with Smoked Salmon and Zucchini
Equipment
- Large pot
- Colander
- Mixing bowl
- Skillet
- Grater
- Knife
- Cutting board
- Food processor (optional)
Ingredients
- 3 medium zucchini about 12 ounces
- 2 ½ cups short pasta fusilli or farfalle
- 7 ounces smoked salmon
- 1 clove garlic crushed (with skin on)
- 1 handful fresh basil leaves divided
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Salmon: Slice the smoked salmon into thin strips. Drizzle with 1 tablespoon of fresh lemon juice and sprinkle with 1 teaspoon of grated lemon zest. Set aside to marinate while you prepare the rest of the dish.7 ounces smoked salmon, 1 tablespoon lemon juice, 1 teaspoon lemon zest
- Chop the Zucchini: Cut the zucchini into large chunks and pulse them briefly in a food processor with half of the basil leaves until coarsely chopped. The goal is small, uneven pieces, not a puree. If you don’t have a food processor, just dice the zucchini into small chunks.3 medium zucchini, 1 handful fresh basil leaves
- Sauté the Zucchini: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the crushed garlic clove (with skin on) and sauté for about a minute to infuse the oil. Add the chopped zucchini and cook for a few minutes until tender but not mushy. Remove from heat. If you prefer a milder garlic flavor, discard the garlic clove. If you like a stronger garlic taste, mash it into the zucchini before mixing.3 tablespoons extra virgin olive oil, 1 clove garlic
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.2 ½ cups short pasta
- Combine Everything: In a large mixing bowl, toss the cooled pasta with the sautéed zucchini. Add the marinated salmon, the remaining fresh basil (torn into small pieces), a generous crack of black pepper, and the remaining olive oil. Mix everything gently to combine. Taste and adjust with salt if needed.Black pepper, Salt
- Serve or Chill: Serve immediately for a fresh taste, or refrigerate for 2-3 hours to allow the flavors to meld and become even more delicious.
Chilled Pasta with Smoked Salmon & Zucchini: Secrets to Making It Like a Pro (Without the Drama)
Alright, so you’re about to make this cold Italian pasta salad, and you want it to be the kind of dish people rave about instead of politely pushing around their plate. Lucky for you, I’ve made this more times than I can count, so here are all my pro tips, sneaky swaps, and things you should absolutely not do unless you enjoy disappointment.
🔥 Pick the Right Pasta – Because Shape Matters
You might think any pasta will work, but let me stop you right there. Fusilli or farfalle (the curly and bowtie ones) are the MVPs because they actually hold onto the dressing and goodies instead of just letting everything slide off like a bad breakup. Penne? Meh. Spaghetti? A crime.
⏳ Don’t Overcook the Pasta (Unless You Like a Soggy Mess)
Cook your pasta just until al dente—which is Italian for “not mush.” If you forget about it and end up with limp noodles, just start over. It’s worth it. Also, rinse it under cold water IMMEDIATELY to stop it from turning into a starchy disaster.
🐟 Smoked Salmon is Fancy, But Here’s How to Cheat
Yes, smoked salmon makes this feel all bougie and European, but if you don’t have it (or don’t want to splurge), try:
🛑 Canned salmon – Less fancy, but still tasty.
🦐 Cooked shrimp – Because why not?
🍗 Grilled chicken – If you really must, but then it’s a whole different dish.
🥒 Zucchini: Don’t Let It Turn to Mush
The trick to not ruining the zucchini is simple:
⚡ Give it a quick pulse in the food processor—small chunks, NOT baby food.
🔥 Sauté for just a few minutes in olive oil—golden edges = good, soggy sadness = bad.
🧄 Garlic? Keep it or ditch it—I smash it and toss it after cooking, but if you’re a garlic lover, mash it into the zucchini for extra flavor.
🍋 Lemon & Basil – Fresh is Everything
❌ No, bottled lemon juice will not do—freshly squeezed is the way to go.
✅ Use fresh basil (none of that dried stuff)—tear it up right before serving so it doesn’t turn into sad black specks.
❄️ Serve It Cold (Because That’s the Whole Point)
This salad is one of those rare gems that actually gets better after sitting in the fridge. Give it at least an hour to chill if you have time. If you’re really in a rush, you can eat it right away, but trust me—it’s even better when the flavors have time to mingle.
So there you have it—the secret to making the best summer pasta salad that won’t disappoint. Now go impress people (or just keep it all for yourself—I won’t judge). 😎🍝
