Pasta and noodles · 20 min
Pasta Salad with Salmon, Artichokes, Pine Nuts & Basil Vinaigrette
- 20 min
- 2–6 servings
- 657 kcal / serving
A bright pasta salad with rotini, artichokes, salmon, peppers, and cucumber, finished with a lemon-basil vinaigrette. It comes together quickly for a weeknight dinner that is satisfying without being heavy.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (6 oz) jarartichoke hearts, marinated
- 1 tbspcapers
- ½English cucumber
- ¼ cupFrench vinaigrette
- ½ small pkgfresh basil
- ½lemon
- ⅛ cuppine nuts
- ½ (12 oz) jarroasted red bell peppers
- 5 ozrotini pasta
- 1 (7.5 oz) canwild pink salmon, traditional style
- English cucumbers
- lemons
From the pantry: black pepper, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
Shopping list by aisle
Produce
- ½English cucumber
- ½ small pkgfresh basil
- ½lemon
- English cucumbers
- lemons
Meat & seafood
- 1 (7.5 oz) canwild pink salmon, traditional style
Pantry & dry goods
- ⅛ cuppine nuts
- 5 ozrotini pasta
Sauces, oils & condiments
- 1 (6 oz) jarartichoke hearts, marinated
- 1 tbspcapers
- ¼ cupFrench vinaigrette
- ½ (12 oz) jarroasted red bell peppers
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| artichoke hearts, marinated | 1 (6 oz) jar | 2 (6 oz) jars | 3 (6 oz) jars |
| capers | 1 tbsp | 2 tbsp | 3 tbsp |
| English cucumber | ½ | 1 | 1 ½ |
| French vinaigrette | ¼ cup | ½ cup | ¾ cup |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| lemon | ½ | 1 | 1 ½ |
| pine nuts | ⅛ cup | ¼ cup | ⅓ cup |
| roasted red bell peppers | ½ (12 oz) jar | 1 (12 oz) jar | 1 ½ (12 oz) jars |
| rotini pasta | 5 oz | 10 oz | 15 oz |
| wild pink salmon, traditional style | 1 (7.5 oz) can | 2 (7.5 oz) cans | 3 (7.5 oz) cans |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil a medium pot of salted water and cook the pasta until al dente, then drain and rinse with cold water to cool.
- While the pasta cooks, wash the fresh produce and olive oil if using (not listed but allowed as pantry).
- Juice the lemon into a medium bowl.
- Remove basil leaves from stems, roll them gently, then slice into thin ribbons and add to the lemon juice.
- Mince the capers and add them to the bowl with the vinaigrette, along with salt and pepper; whisk to combine the dressing.
- Dice the cucumber and add it to the dressing bowl.
- Roughly chop the roasted peppers and artichoke hearts; fold them into the dressing.
- Drain the salmon and flake it into the bowl with the vegetables and dressing, breaking into pieces as you go.
- Add the cooled pasta to the bowl and toss until everything is evenly mixed; sprinkle with pine nuts before serving.
Two tips
- Make ahead: refrigerate the dressing and chopped components up to a day in advance for quicker mixing later.
- Serving idea: toss in a handful of mixed greens or serve with crusty bread on the side for a fuller meal.
Nutrition per serving
- Calories
- 657 kcal
- Protein
- 37 g
- Carbs
- 67 g
- Fat
- 27 g
- Fiber
- 7 g
- Sodium
- 1084 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.