Creamy Pea and Salmon Pasta Salad

10 minutes 10 minutes

This warm pasta salad packs a flavour punch with our Chimichurri Pesto. It comes together quickly and can be easily doubled for more servings. 

Featured products


  • 2 salmon fillets
  • 2 teaspoons Epicure Chimichurri Pesto
  • 250g penne
  • ½ tin Epicure Petit Pois, drained
  • handful parsley, chopped
  • Dressing
  • 2 tablespoons greek yogurt
  • 2 tablespoons Epicure Classic Mayonnaise
  • 1.5 tablespoons Epicure Chimichurri Pesto
  • ½ lemon, juiced
  • ½ teaspoon Epicure Blossom Honey

The recipe Creamy Pea and Salmon Pasta Salad Kitchen Mode

  • 1

    Preheat oven to 200ºC, Gas Mark 6. Get a pot on to boil.

  • 2

    Place salmon on a foil lined baking tray. Season with a sprinkling of salt and pepper, then spread each fillet with 1 teaspoon pesto. You can let the salmon sit for 10-15 to marinate at this point, if you wish. Pop in the oven and bake for 10-12 minutes or until opaque and flaky.

  • 3

    Meanwhile, cook penne according to packet instructions. Drain and place in a large bowl.

  • 4

    Flake the salmon into the pasta, discarding the skin. Tip in the peas.

  • 5

    For the dressing; stir together yogurt, mayonnaise, pesto, lemon juice, and honey. Pour over pasta, tossing to coat.

  • 6

    Season salad with salt and pepper, and top with parsley to serve.