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Salmon and pea pasta salad

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This Pasta salad with salmon and peas is a lunch you'll be looking forward to. Made with pesto and asparagus, this dish is simple but delicious.

  • Serves2
  • Cook time10 minutes
  • Prep time15 minutes
Salmon and pea pasta salad


  • 100g farfalle pasta
  • 50g snow peas, halved diagonally
  • ½ cup (60g) frozen peas
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
  • ½ x 185g pkt Coles Hot Smoked Salmon Pepper Fillets, coarsely flaked
  • 60g baby rocket leaves

Walnut & mint pesto

  • 40g baby rocket leaves
  • ½ cup mint leaves
  • ¼ cup (25g) walnuts, toasted
  • 1 small garlic clove, crushed
  • 2 tbs finely grated parmesan
  • ⅓ cup (80ml) olive oil

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the snow pea, peas and asparagus in the last 2 mins of cooking. Refresh under cold water and drain well. Return the pasta mixture to the pan.
  2. Step 2

    Meanwhile, to make the walnut & mint pesto, place the rocket, mint, walnuts, garlic and parmesan in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Season.
  3. Step 3

    Add salmon and rocket to the pasta mixture with half the pesto. Toss to combine. Serve with remaining pesto.