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Cold pasta with fresh salmon with tomatoes and lemon

A pasta salad perfect for a summer dinner

by Ada Parisi
5 min read
Pasta fredda al salmone con pomodorini e limone

How to make cold salmon pasta salad at home, cherry tomatoes and lemon: fresh and summery

Cold pasta salad with fresh salmon and cherry tomatoes and lemon. Today Recipe for a cold summer first course: cool, Tasty and easy to prepare. This pasta salad is a Jolly Recipe Because you can serve This pasta both cold, as I have seen temperatures, both hot both lukewarm. Is’ a great pasta in every way and, if you decide to serve cold, you can easily prepare it well in advance. A pact draining the pasta al dente. And if you look for other pasta salads or rice, having regard to the hot temperatures, have a look at all my OF SALAD RECIPES PASTA AND RICE.

I know the salmon and cream combination is very popular, but I do not love him at all because it seems too sweet. On the other hand, I find that this recipe by salmon pasta without cream is light and delicious, thanks to the acidity of the tomatoes.

Cold pasta with salmon and tomatoes cooked in a pan: Summer Jolly Recipe


The Cold pasta with salmon and tomato confit It's really a wild card recipe, Perfect for both an informal lunch and a dinner with friends. The tomatoes are cooked in a pan in order to get a kind of confit cherry tomato, but without turning on the oven. As in the PASTA WITH CHERRY TOMATOES AND BREADCRUMBS: A delicious recipe to try.

Is’ It's important not to skimp on the’extra virgin olive oil in Cooking the tomatoes. And still, the fire is very low (I use the smaller one to a minimum) and never touch them, so they can Caramelize thanks to the pinch of sugar and wilt. If you want, You can also store confit tomatoes in extra virgin olive oil, putting into the jar also some capers and a few bay leaves. And obviously it is following the correct procedure for the sterilization of the cans.

I opted for this solution because in the summer I try to turn on the oven as little as possible, but I found them so good that they are unable to abandon them. If you love pasta with fresh salmon and without cream, also check out the PASTA WITH PESTO OF WILD FENNEL, PINE NUTS AND SALMON (also this delicious both hot and cold), the cremosissimi MALTAGLIATI WITH SALMON AND ROBIOLA CHEESE or the LEMON PASTA WITH SALMON AND PISTACHIOS.

Pasta fredda al salmone con pomodorini e limone


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.7/5
( 3 voted )


360 grams of fusilli or other short pasta

300 grams of fresh wild salmon in a single slice

300 grams of Pachino tomatoes or Datterini

1 onion or green onion

salt and pepper

the juice and grated rind of half organic lemon

extra virgin olive oil

Thyme, oregano, marjoram and fresh basil

little chopped parsley

brown sugar or granulated

50 grams of toasted and coarsely chopped hazelnuts


For the pasta with fresh salmon (you can also easily enjoy freshly made and warm, It is very good), wash the tomatoes and cut them in half. Arrange the tomatoes in a pan with a drizzle of extra virgin olive oil. Season the tomatoes with salt, pepper and sugar, distribute over the herbs (Thyme, Marjoram, oregano, Basil) and drizzle with extra virgin olive oil.

Cook the tomatoes over low heat, covered for 20 minutes, without touching, then remove the lid and continue cooking for another 10 minutes or until withered and the vegetation water completely dried. You will see that you will get a kind of tomato confit, soft but substantial, with a nice acidity and great taste.

Cut the fresh salmon into cubes, removing the skin and any bones. Clean the onions and slice it thinly. Brown the onion in a pan in olive oil and a little water until it is slightly wilted, then add the salmon, add salt and skip the fish for a few seconds on high heat. I recommend, only a few seconds: as soon as it changes color turn off the heat and add half the chopped parsley and lemon zest.

Boil the pasta in salted water, drain it al dente while storing cooking water. Add tomatoes cooked before salmon and skip the pasta in the pan with the tomato sauce and salmon, maintaining with a little cooking water. Finally, add the lemon juice and the remaining chopped parsley. before serving, complete the pasta salad with fresh salmon, cherry tomatoes and lemon with lightly toasted and coarsely chopped hazelnuts. Bon appétit!


THE SUGGESTION: You can serve the pasta with salmon, cherry tomatoes and lemon is cold, as I did, it just made, or warm. In the first case, Take care to cover the dough with plastic wrap to touch food and store it in the refrigerator. Keep then the dough at room temperature for 30 minutes before serving and add a thread of extra virgin olive oil.

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Marta 19 July 2018 - 15:51

Dear Ada, I do not love the pasta with salmon but I love the salmon with tomatoes: I used the tomatoes, that with this system they have come really tasty, better than baked, to coat, a previously roasted salmon steak. I let it rest for almost two hours and the result was exciting.
You are always the best, He is telling my husband who does not cook but eats….

Ada Parisi 20 July 2018 - 10:44

Ciao Marta! Thank you very much! Nice idea of ​​roasted salmon with tomatoes and lemon, I know that this time you copy me! Best wishes also to your husband! ADA

elisabetta corbetta 18 July 2018 - 08:08

I love especially with the addition of lemon
A big kiss

Ada Parisi 19 July 2018 - 15:16

Thank you Dear


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