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Salmon Caesar Pasta Salad

Salmon Caesar Pasta Salad features flaky roasted salmon, crisp romaine, and tender rotini tossed in a creamy Caesar dressing. It’s finished with crunchy seasoned croutons and shaved Parmesan for a texture-packed, meal-prep friendly pasta salad.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad Base
  • 12 oz rotini or fusilli pasta Use any short pasta; cook al dente.
  • 1 tbsp olive oil For brushing the salmon.
  • 2 can (6 oz each) salmon fillets About 6 oz each, for roasting.
  • 1 tsp garlic powder Seasoning for salmon.
  • 1 tsp Italian seasoning Seasoning for salmon.
  • 0.5 tsp kosher salt Seasoning for salmon.
  • 0.25 tsp black pepper Seasoning for salmon.
  • 2 hearts romaine lettuce Chopped.
  • 1 cup cherry tomatoes Halved.
  • 0.5 cup shaved Parmesan cheese Add for salty, creamy texture.
  • 1 cup seasoned croutons Add just before serving to stay crisp.
  • 0.75 cup Caesar dressing Creamy coating for the pasta.
  • 1 tbsp fresh lemon juice Brightens the dressing.
  • 1 tbsp chopped fresh parsley For garnish.
  • 1 lemon wedges For serving.

Equipment

  • 1 sheet pan

Method
 

Cook Pasta
  1. Cook the rotini or fusilli pasta according to package directions until al dente. Drain, rinse under cold water, and set aside.
Roast Salmon
  1. Preheat the oven to 400°F and line a sheet pan. Brush the salmon fillets with olive oil and season with garlic powder, Italian seasoning, kosher salt, and black pepper.
  2. Bake the salmon at 400°F for 12–15 minutes, or until it flakes easily with a fork and reaches 145°F internally. Cool the salmon slightly, then break it into large bite-sized flakes.
Assemble Salad
  1. Whisk together the Caesar dressing and fresh lemon juice in a large serving bowl until smooth. Add the cooled pasta, chopped romaine, cherry tomatoes, and shaved Parmesan cheese, then toss until evenly coated.
  2. Gently fold in the flaked salmon to keep the pieces intact. Add the seasoned croutons just before serving and toss lightly.
  3. Garnish with chopped fresh parsley and serve with lemon wedges.

Notes

For best texture, keep the croutons separate until serving so they stay crunchy. Store leftovers in an airtight container in the refrigerator for up to 3 days; add fresh croutons when reheating or serving again. Freezing is not recommended because romaine and croutons lose texture. For a lighter option, use reduced-fat Caesar dressing to cut calories while keeping the creamy coating.