Salmon Pasta Salad

On steamy summer evenings, who wants a hot meal? For a cool alternative, try this delicious smoked salmon dish. No salmon on hand? Any smoked fish will do, although salmon and trout make for the most flavourful pasta salad.

• Serves: 4
• Course: Lunch, Dinner
• Beer: Pale ale
• Wine: All whites, Pinot Grigio, Sauvignon Blanc

Ingredients

Salmon Pasta Salad

• 8 oz penne, uncooked
• 1/2 cup radishes, sliced
• 1/2 cup green onions, sliced
• 1/2 cup black olives, pitted and sliced
• 1/2 cup grape tomatoes, halved
• 1/2 cup yellow pepper, grilled and diced
• 12 oz smoked salmon, broken into chunks

Dressing

• 2 tbsp fresh dill, finely chopped
• 2 tsp Dijon mustard
• Juice of 1 lemon
• 1 cup extra-virgin olive oil
• Salt and black pepper to taste

Preparation

1. Dressing

   
   Combine dill, mustard, lemon juice and oil. Season with salt and black pepper. Set aside.

2. Salad

   
   Cook penne according to package directions, drain and allow to cool. Combine cooked pasta and vegetables in a large bowl. Toss pasta salad with half the dressing and let stand for 15 minutes.
3. Crumble smoked salmon into salad and gently combine. Garnish with fresh dill fronds. Serve with remaining dressing and crusty bread, such as ciabatta or French epi.
4. Tip: Using short pasta such as penne, ziti or spirals as the base, pasta salads are very versatile. Just add your favourite grilled or raw, diced vegetables and go from there. When including strong-flavoured fish, use stronger-tasting vegetables, such as red onions.
5. For the glass: The rich taste of smoked salmon goes great with a chilled Sauvignon Blanc or Pinot Grigio, or, in keeping with the season, a crisp summer beer.