Grilled Salmon Tzatziki Pasta Salad Bowl

Grilled salmon tzatziki pasta salad bowls are fresh, flavorful, and satisfying—everything I want in a wholesome meal. Flaky grilled salmon sits on a bed of tender pasta tossed in a creamy, tangy tzatziki sauce, surrounded by crisp vegetables and Mediterranean-inspired toppings. I love how this bowl brings together hearty protein, cool herbs, and bright flavors in every bite.

Why You’ll Love This Recipe

I love this recipe because it’s vibrant, healthy, and full of texture. The grilled salmon adds richness and depth, while the tzatziki pasta salad is light and cooling. It’s perfect for warm days when I want something refreshing yet filling. Plus, I can prep most of it ahead and customize it with whatever fresh veggies or herbs I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salmon:
salmon fillets
olive oil
lemon juice
garlic (minced)
dried oregano
salt
pepper

For the pasta salad:
short pasta (like rotini or penne)
tzatziki sauce (store-bought or homemade)
cucumber (diced)
cherry tomatoes (halved)
red onion (thinly sliced)
kalamata olives (optional)
crumbled feta cheese
fresh dill or parsley (chopped)

Optional add-ins:
baby spinach
arugula
chickpeas
lemon wedges for serving

Directions

1. I marinate the salmon in olive oil, lemon juice, garlic, oregano, salt, and pepper for 15–30 minutes.

2. I grill the salmon over medium heat for about 4–5 minutes per side, or until it flakes easily with a fork. I set it aside to cool slightly.

3. While the salmon cooks, I boil the pasta in salted water until al dente, then drain and rinse it with cold water to cool.

4. In a large bowl, I toss the cooled pasta with tzatziki sauce, cucumbers, tomatoes, red onion, olives, and feta. I season with salt and pepper to taste.

5. I divide the pasta salad into bowls and top each with a portion of grilled salmon.

6. I finish with fresh herbs and a squeeze of lemon juice before serving.

Servings and timing

This recipe serves 4.
Prep time: 20 minutes
Cook time: 10 minutes
Marinate time (optional): 15–30 minutes
Total time: 40–50 minutes

Variations

Sometimes I swap the salmon for grilled chicken or shrimp. I’ve also used quinoa or orzo instead of pasta for a different base. For a dairy-free version, I use a coconut yogurt-based tzatziki and skip the feta. I love tossing in chopped bell peppers or roasted red peppers for extra color and crunch.

Storage/Reheating

I store the components separately for best texture—salmon in one container and pasta salad in another—up to 3 days in the fridge. I eat the pasta salad cold and reheat the salmon gently in a skillet or microwave, though it’s also great cold or at room temperature.

FAQs

Can I use canned salmon instead?

Yes, I’ve used high-quality canned or smoked salmon in a pinch. It’s convenient and still delicious.

Is this dish served hot or cold?

I serve it chilled or at room temperature. The warm salmon contrasts nicely with the cool pasta salad.

What’s the best pasta to use?

I like rotini, bow tie, or penne—anything that holds the creamy tzatziki well.

Can I make tzatziki from scratch?

Yes, I mix Greek yogurt with grated cucumber, garlic, lemon juice, olive oil, and dill. It’s easy and fresh.

How do I keep the pasta salad from drying out?

If it sits in the fridge, I stir in a little extra tzatziki or a splash of olive oil before serving to refresh it.

Conclusion

Grilled salmon tzatziki pasta salad bowls are a bright, flavorful, and nourishing way to enjoy a balanced meal. The cool, creamy pasta salad pairs beautifully with the smoky grilled salmon, and the whole dish comes together with ease. It’s one of my go-to recipes when I want something wholesome, Mediterranean-inspired, and totally delicious.

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