Salmon, Spinach and Feta Pasta Salad
Salmon, Spinach and Feta Pasta Salad is a easy Mediterranean recipe that serves 4. 350 calories per serving. Recipe by Good Chef Bad Chef on YouTube.
Prep: 25 min | Cook: 8 min | Total: 43 min
Cost: $16.59 total, $4.15 per serving
Ingredients
- 250 g San Remo Elbow Pasta (durum wheat, cooked al dente)
- 60 g Baby Spinach (roughly 2 cups, washed and dried)
- 1 large Lebanese Cucumber (cut into thin ribbons)
- 240 g Greek Yogurt (plain, whole‑milk)
- 2 tbsp Pomegranate Molasses (sweet‑sour syrup)
- 1 whole Lemon (juiced (about 2 tbsp))
- ½ tsp Salt (plus a pinch for dressing)
- ¼ tsp Black Pepper (freshly ground)
- 2 tbsp Capers (drained)
- 100 g Smoked Salmon (sliced into strips)
- 2 tbsp Pine Nuts (lightly toasted)
- 2 tbsp Fresh Dill (chopped)
- 1 tsp Olive Oil (extra‑virgin, for tossing pasta)
Instructions
Cook the Pasta
Bring a large pot of salted water to a rolling boil, add the elbow pasta and cook for 8 minutes until al dente.
Time: PT10M
Temperature: 100°C
Prepare the Vegetables
While the pasta cooks, slice the Lebanese cucumber into thin ribbons, roughly chop the fresh dill, and set aside the baby spinach.
Time: PT10M
Make the Yogurt Dressing
In a small bowl combine Greek yogurt, pomegranate molasses, lemon juice, salt, and black pepper. Whisk until smooth.
Time: PT5M
Toast Pine Nuts
Heat a dry skillet over medium heat and toast pine nuts, shaking the pan, for 2–3 minutes until golden and fragrant.
Time: PT3M
Temperature: 180°C
Cool and Toss Pasta
Drain the cooked pasta in a colander, rinse under cold water to stop cooking, then return to the large mixing bowl. Drizzle with olive oil and toss to coat.
Time: PT2M
Combine Salad Ingredients
Add baby spinach, cucumber ribbons, chopped dill, capers, and toasted pine nuts to the pasta. Gently toss to distribute evenly.
Time: PT3M
Add Dressing
Pour the yogurt‑pomegranate dressing over the pasta mixture and toss until everything is lightly coated.
Time: PT3M
Garnish with Smoked Salmon
Arrange smoked salmon strips on top of the salad, sprinkle with any remaining dill and pine nuts for extra color and crunch.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Pescatarian, Gluten, Nut
Allergens: Fish, Tree nuts, Dairy, Gluten
Ingredient Substitutions
- Instead of San Remo Elbow Pasta: Rotini, Fusilli, Small shells
- Instead of Baby Spinach: Arugula, Mixed baby greens
- Instead of Lebanese Cucumber: English cucumber, Standard cucumber
- Instead of Greek Yogurt: Greek style strained yogurt, Plain full‑fat yogurt
- Instead of Pomegranate Molasses: Reduced pomegranate juice, Balsamic glaze (different flavor)
- Instead of Lemon: Lime juice, White wine vinegar (less fresh)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Capers: Green olives, chopped
- Instead of Smoked Salmon: Gravlax, Cooked salmon flakes
- Instead of Pine Nuts: Slivered almonds, Chopped walnuts
- Instead of Fresh Dill: Fresh parsley, Chives
- Instead of Olive Oil: Vegetable oil, Avocado oil
Equipment Needed
- Large Pot
- Colander
- Large Mixing Bowl
- Small Bowl
- Cutting Board
- Chef's Knife
- Wooden Spoon or Spatula
- Measuring Spoons
- Dry Skillet (optional)
Critical Steps — Do Not Skip
- Cook pasta al dente and rinse with cold water to stop cooking.
- Do not add olive oil to the boiling pasta water; add it after draining.
- Toast pine nuts just until golden to avoid bitterness.
- Whisk the yogurt dressing until smooth to prevent lumps.
Chef Tips from the Video
- Use high‑quality durum wheat elbow pasta for the best bite and texture.
- Fresh dill adds a bright, herbaceous note; add just before serving to keep its flavor vibrant.
- A splash of lemon zest in the dressing lifts the overall flavor profile.
- If you prefer a sweeter dressing, add an extra teaspoon of pomegranate molasses.
Troubleshooting
Pasta is mushy.
Cook pasta for the full 8 minutes, then immediately rinse under cold water and toss with a little olive oil to stop further cooking.
Dressing is too thick.
Thin the dressing with a tablespoon of water, extra lemon juice, or a splash of olive oil until it reaches a pourable consistency.
Salad becomes soggy after dressing.
Add the dressing just before serving and toss gently; keep the salad chilled to prevent wilting.
Pine nuts taste bitter.
Remove them from the heat as soon as they turn golden and set aside; over‑toasting causes bitterness.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture of pasta and fresh herbs deteriorates.
Room temperature: Can sit at room temperature for up to 2 hours during a buffet.
Make-Ahead Tips
- Prepare the yogurt dressing up to 24 hours ahead and store in the refrigerator.
- Toast pine nuts a day before and keep them in an airtight container.
- Keep the smoked salmon separate until just before serving to maintain texture.
Frequently Asked Questions
What is the cultural significance and history of Greek Yogurt Pasta Salad with Smoked Salmon in Mediterranean cuisine?
While pasta salads are a modern adaptation, the combination of yogurt‑based dressings, pomegranate molasses, and smoked fish reflects traditional Mediterranean flavors found in Greek, Turkish, and Levantine dishes. Yogurt sauces have long been used to cool spicy or rich foods, and smoked salmon adds a luxurious protein element common in coastal regions.
What are the traditional regional variations of Mediterranean pasta salads that include yogurt and smoked fish?
In Greece, a classic "tzatziki" sauce (yogurt, cucumber, garlic) is sometimes tossed with orzo and anchovies. In Turkey, "cacık" (yogurt with herbs) is mixed with bulgur and smoked trout. The use of pomegranate molasses is typical of Persian and Syrian cuisine, adding a sweet‑sour note to salads.
How is Greek Yogurt Pasta Salad with Smoked Salmon traditionally served in Mediterranean households?
It is often served chilled as a mezze or side dish during summer gatherings, picnics, and holiday feasts. The salad is presented on a large platter, garnished with fresh dill, pine nuts, and whole slices of smoked salmon for visual appeal.
What occasions or celebrations is Greek Yogurt Pasta Salad with Smoked Salmon traditionally associated with in Mediterranean culture?
The dish appears at festive occasions such as Easter brunches, summer barbecues, and Christmas luncheons, where a light yet protein‑rich salad complements richer meat or fish courses.
What authentic traditional ingredients are essential for Greek Yogurt Pasta Salad with Smoked Salmon versus acceptable substitutes?
Key ingredients include Greek yogurt, pomegranate molasses, smoked salmon, and pine nuts. Substitutes can be plain full‑fat yogurt, reduced pomegranate juice, gravlax or cooked salmon, and toasted almonds or walnuts, though the flavor profile will shift slightly.
What are the most common mistakes to avoid when making Greek Yogurt Pasta Salad with Smoked Salmon at home?
Common errors include overcooking the pasta, adding olive oil to the boiling water, over‑toasting pine nuts, and mixing the dressing too early which can cause the salad to become soggy. Follow the timing steps and keep the dressing separate until just before serving.
Why does this Greek Yogurt Pasta Salad with Smoked Salmon recipe use pomegranate molasses instead of regular vinegar?
Pomegranate molasses provides a unique sweet‑sour depth that balances the richness of the yogurt and smoked salmon, creating a more complex flavor than plain vinegar. It also adds a subtle fruity note typical of Middle Eastern influences.
Can I make Greek Yogurt Pasta Salad with Smoked Salmon ahead of time and how should I store it?
Yes, you can prepare the pasta, vegetables, and dressing up to a day in advance. Store the dressing in a sealed container in the refrigerator, keep the pasta and veggies separate, and combine everything just before serving. Keep the assembled salad chilled and consume within 3 days.
What texture and appearance should I look for when making Greek Yogurt Pasta Salad with Smoked Salmon?
The pasta should be firm to the bite (al dente) and coated with a glossy, creamy yogurt dressing. Cucumber ribbons should be crisp, spinach wilted just slightly, and pine nuts golden. The final dish should have vibrant green, pink, and gold specks with smoked salmon laid on top.
What does the YouTube channel Good Chef Bad Chef specialize in?
The YouTube channel Good Chef Bad Chef focuses on approachable, home‑cooked meals that blend classic techniques with playful twists, often highlighting fresh ingredients, quick prep methods, and clear step‑by‑step demonstrations.
How does the YouTube channel Good Chef Bad Chef's approach to Mediterranean cooking differ from other cooking channels?
Good Chef Bad Chef emphasizes simplicity and ingredient accessibility, using everyday pantry items while still honoring authentic flavor profiles. Their videos often feature quick, family‑friendly adaptations rather than elaborate, restaurant‑style presentations common on other channels.
Last updated: September 6, 2026
