🐟🌿🍝🥒 Grilled Salmon Tzatziki Pasta Salad Bowl
This refreshing pasta salad bowl features tender, flaky grilled salmon alongside al dente bow-tie pasta, crisp cucumbers, and vibrant fresh parsley. Everything is generously coated in a cool and creamy homemade tzatziki dressing, making for a light, healthy, and incredibly flavorful meal.
Yields: 2-3 servings
Prep time: 20 minutes
Cook time: 15-20 minutes
Ingredients:
🐟 Grilled Salmon:
8-10 oz salmon fillet (skin on or off)
1 tbsp olive oil
½ tsp dried dill
¼ tsp garlic powder
Salt & freshly cracked black pepper to taste
Lemon wedges for serving (optional)
🍝🥒🌿 Pasta & Salad Elements:
6 oz bow-tie pasta (farfalle)
1 large cucumber, deseeded and diced
½ cup fresh parsley, chopped 🌿
Optional: ¼ cup cherry tomatoes, halved; ¼ cup pitted Kalamata olives, halved
🥣 Creamy Tzatziki Dressing:
1 cup plain Greek yogurt (full-fat or low-fat)
½ large cucumber, grated and squeezed very dry (about ¼ cup dry pulp) 🥒
2 cloves garlic, minced 🧄
2 tbsp fresh dill, chopped 🌿
1 tbsp fresh lemon juice 🍋
1 tbsp olive oil
Salt & freshly cracked black pepper to taste
Instructions:
Grill Salmon:
Preheat your grill or grill pan to medium-high heat.
Pat the salmon fillet dry with paper towels. Rub with 1 tbsp olive oil, then season generously with dried dill, garlic powder, salt, and pepper.
Grill the salmon for 4-6 minutes per side, or until cooked through and flakes easily with a fork. Cooking time will vary depending on thickness.
Once cooked, remove from heat and let cool slightly. Flake the salmon into bite-sized pieces.
Cook Pasta:
While salmon grills, bring a large pot of salted water to a boil. Add bow-tie pasta and cook according to package directions until al dente.
Drain pasta, rinse lightly with cold water to cool, and set aside.
Prepare Creamy Tzatziki Dressing:
In a medium bowl, combine the plain Greek yogurt, grated and very dry cucumber (this step is crucial to prevent a watery sauce!), 2 cloves minced garlic, 2 tbsp fresh dill, 1 tbsp fresh lemon juice, and 1 tbsp olive oil.
Whisk until thoroughly combined and smooth. Taste and season with salt and freshly cracked black pepper.
Assemble the Pasta Salad:
In a large serving bowl, combine the cooled cooked bow-tie pasta, diced cucumber, and chopped fresh parsley. Add optional cherry tomatoes and Kalamata olives if desired.
Gently fold in the flaked grilled salmon.
Pour the creamy tzatziki dressing over the pasta, salmon, and vegetables. Toss gently but thoroughly to coat everything evenly.
Serve:
Serve immediately or chill for at least 30 minutes for flavors to meld. Garnish with a fresh sprig of dill or an extra sprinkle of parsley, and lemon wedges if desired. Enjoy your refreshing Grilled Salmon Tzatziki Pasta Salad Bowl!
Tips for Success:
Dry Cucumber is Key: For a thick and creamy tzatziki, ensure you squeeze all the excess water out of the grated cucumber. This prevents your dressing from becoming watery.
Chill Time: While you can serve this immediately, chilling the salad for at least 30 minutes allows the flavors to deepen and meld beautifully.
Pasta Al Dente: Don't overcook the pasta, as it will continue to absorb liquid from the dressing. Al dente pasta holds its shape better in a cold salad.
Customizable Veggies: Feel free to add other Mediterranean-inspired vegetables like thinly sliced red onion, bell peppers, or crumbled feta cheese (though the tzatziki already has a great tang).