Holiday Smoked Salmon, Dill and Capers Pasta Salad

Name: Holiday Smoked Salmon, Dill and Capers Pasta Salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 8 servings
Cuisine: Scandinavian
Ingredients: 1 lb (454 g) penne pasta; 8 oz (227 g) smoked salmon (wild or Atlantic), cut into ½-inch pieces; ¾ cup (18 g) fresh dill, finely chopped (packed); ½ cup (85 g) capers in brine, drained and chopped if large; ½ medium (85 g) red onion, thinly sliced into half-moons; 1 cup (120 g) celery, finely diced; ¾ cup (180 ml) sour cream; ½ cup (120 ml) mayonnaise; 3 tablespoon (45 ml) fresh lemon juice; 1 tablespoon (15 ml) Dijon mustard; kosher salt; freshly ground black pepper; ½ teaspoon (1 g) lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

A bright, elegant pasta salad featuring smoked salmon, fresh dill, and briny capers tossed with penne in a creamy dill vinaigrette. Perfect for holiday gatherings, this Scandinavian-inspired dish comes together quickly and tastes even better when made a few hours ahead.

Prep: 20 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 2 min
Makes: 8 servings (about 10 cups)

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Steps

Before you start

Cook and cool the pasta before assembling
Bring all ingredients to room temperature for best flavor
Have fresh dill ready—don't substitute dried

1
Cook the pasta
- Bring a large pot of salted water to a boil.
- Add penne and cook according to package directions until al dente (usually 9–12 minutes).
- Drain in a colander and spread on a baking sheet or large plate to cool to room temperature, about 15 minutes.
- Fluff with a fork occasionally to prevent sticking.
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Ready when: Pasta is tender but still has a slight firmness when bitten
Tip: Do not rinse the pasta—the starch helps the vinaigrette cling to it
2
Make the vinaigrette
- In a small bowl, whisk together sour cream, mayonnaise, lemon juice, Dijon mustard, and 2 tablespoons of the fresh dill.
- Season with a pinch of salt and black pepper to taste.
- The dressing should be smooth and pourable.
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Ready when: Dressing is smooth and well combined
Tip: Whisk in the dill last to keep it bright and fresh-looking
3
Combine pasta and dressing
- Place the cooled penne in a large bowl.
- Pour the vinaigrette over it and toss gently with a large spoon until the pasta is evenly coated.
- Some pieces should have a light coating, not be swimming in dressing.
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Ready when: All pasta is evenly coated and glistens
Tip: Use a gentle hand so you don't break the delicate pasta
4
Add vegetables and salmon
- Add the sliced red onion, diced celery, and drained capers to the bowl.
- Gently fold them into the pasta with a rubber spatula or large spoon.
- Top with the smoked salmon pieces and the remaining fresh dill.
- Fold in the salmon very gently so it doesn't break into small flakes.
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Ready when: All ingredients are distributed throughout, with large pieces of salmon visible
Tip: Add the salmon last and fold gently—rough handling will break it into tiny pieces and lose its visual appeal
5
Season and chill
- Taste the salad and season with additional salt, black pepper, and lemon zest if using.
- Cover and refrigerate for at least 30 minutes, or up to 4 hours, before serving.
- This allows flavors to meld and the salad to chill.
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Ready when: Salad is cold throughout and flavors are well balanced
Tip: Taste before chilling—seasonings taste muted when cold, so slightly oversalt compared to room temperature

Good to know

Tips

Smoked salmon quality matters—choose wild-caught or cold-smoked Atlantic salmon for the best flavor; grocery store brands vary widely in salt level
Make the vinaigrette up to 2 hours ahead; refrigerate until ready to toss
This salad is best served cold or cool; if left at room temperature for more than 2 hours, it will become limp and watery
For a lighter version, replace half the mayonnaise with Greek yogurt or cream cheese thinned with lemon juice

Make ahead

Make this salad up to 4 hours ahead. Assemble everything except the salmon and fresh dill up to 1 day ahead; fold in the salmon and dill just before serving so they stay vibrant and the salmon doesn't break down.

Storage & reheating

Store in an airtight container in the refrigerator for up to 2 days. The pasta will continue to absorb liquid; stir in a tablespoon of sour cream if it seems dry when serving. Do not freeze. Serve chilled or at cool room temperature.

Substitutions

smoked salmon (wild or Atlantic) → Cured or gravlax salmon. Use the same amount; gravlax may be slightly saltier, so taste before adding extra salt
capers in brine → Chopped cornichons or dill pickle relish. Use ⅓ cup; reduces the brine flavor but adds similar acidity and crunch
sour cream → Greek yogurt (full-fat). Use the same amount for a tangier, lighter dressing
fresh dill → Fresh tarragon or chives. Use the same amount; will shift the flavor profile away from Scandinavian but still works well