Sæfa Seafood Pasta Salad - Easy Cold Salad Recipe

Ever crave a dish that’s both refreshing and satisfying, especially when the weather heats up? Look no further than our Sæfa-Inspired Seaweed Seafood Pasta Salad! This isn't just any `salad with seafood recipe`; it's a vibrant, cold pasta salad that feels light yet hearty, packed with fresh veggies and a unique Faroese coastal twist. Forget heavy, mayo-laden dishes – this one’s all about bright flavors, a tangy, healthy dressing, and the subtle umami of seaweed.
Perfect for hot-weather lunches, your next backyard cookout, or even as a smart meal prep option, this `cold pasta salad` stands out from the crowd. We've combined tender pasta with your choice of succulent salmon or shrimp, crisp vegetables like cucumber and radishes, and the intriguing addition of rehydrated wakame seaweed, all brought together by a zesty lemon-dill Greek yogurt dressing. It's an `easy delicious pasta salad` that will transport your taste buds straight to the cool, clean waters of the Faroe Islands. Ready to give this `healthy pasta salad dressing` a try? Let’s get cooking!

Ingredients

• For the Salad:
• 8 ounces (about 2 cups) short pasta (like rotini, fusilli, or farfalle)
• 8 ounces salmon fillet (skin on or off) OR peeled, deveined shrimp
• ¼ cup dried wakame seaweed (or other edible rehydrating seaweed)
• 1 large cucumber, deseeded and diced
• ½ cup frozen peas, thawed
• 4-5 radishes, thinly sliced or diced (or ½ cup diced red bell pepper)
• 2 scallions, thinly sliced (or ¼ cup finely diced red onion)
• ¼ cup fresh dill, chopped, plus more for garnish
• 1 tablespoon fresh parsley, chopped (optional)
• 1 lemon, zested and juiced (for salad and dressing)
• 1 tablespoon capers, drained and roughly chopped (optional) OR 2 cornichons, finely diced (optional)
• Salt and freshly ground black pepper to taste
• 1 teaspoon olive oil (for pasta)
• For the Tangy Greek Yogurt Dressing:
• ½ cup plain Greek yogurt (full-fat or low-fat)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, minced or grated
• 2 tablespoons fresh dill, chopped
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• Pinch of sugar or honey (optional, to balance flavors)

Directions

1. Cook and Cool the Pasta the Right Way
   1. Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until it's perfectly al dente (still has a slight bite).
   2. Drain the pasta well in a colander. Immediately toss it with about 1 teaspoon of olive oil to prevent sticking.
   3. Spread the cooked pasta out on a clean baking sheet or large platter in a single layer to cool quickly. This prevents it from becoming mushy and clumping together.
2. Rehydrate the Seaweed
   1. While the pasta cooks, place the dried wakame seaweed in a small bowl. Cover it with cold water and let it rehydrate for 5-10 minutes, or until it's tender and expanded.
   2. Once rehydrated, drain the seaweed thoroughly and gently squeeze out any excess water.
   3. If the strands are very long, chop them into bite-sized pieces (about 1-inch long).
3. Cook and Cool the Seafood (Salmon Default)
4. For Salmon: Preheat your oven to 400°F (200°C). Season the salmon fillet with salt and pepper. Place it on a parchment-lined baking sheet and bake for 12-15 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
5. For Shrimp (if using as a swap): Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned shrimp and sauté for 2-3 minutes per side, until pink and opaque.
   1. Once cooked, let the seafood cool completely. Flake the salmon into bite-sized pieces or roughly chop the shrimp.
6. Make the Dressing
   1. In a medium bowl, whisk together the Greek yogurt, olive oil, Dijon mustard, fresh lemon juice, lemon zest, minced garlic, chopped dill, salt, and black pepper.
   2. Taste the dressing. If it needs a little balance, add an optional pinch of sugar or honey. Adjust seasonings as needed: "needs salt / needs lemon / needs herb."
7. Assemble Without Making It Watery
   1. In a large mixing bowl, combine the cooled pasta and about ¾ of the prepared dressing. Toss gently until the pasta is evenly coated.
   2. Fold in the rehydrated seaweed, diced cucumber, thawed peas, radishes (or bell pepper), scallions (or red onion), fresh dill, and optional parsley.
   3. Finally, gently fold in the cooled, flaked salmon (or chopped shrimp), capers, or cornichons.
8. Chill and Serve
   1. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, chill for 2-4 hours.
   2. Before serving, give the salad a good stir and taste again. Add a final sprinkle of salt, a squeeze of fresh lemon juice, or more chopped dill if desired. Enjoy!