![]() ![]() Add the smoked salmon, cucumber, and tomatoes to the bowl and gently toss to combine.Gently toss the dressing with the pasta and peas until well-combined. Transfer the cooled pasta and peas to a large bowl and top with the dressing, scraping the bowl with the silicone spatula to empty.In a medium mixing bowl, combine the Greek yogurt, mayo, garlic-infused olive oil (or olive oil + minced garlic cloves), Champagne vinegar, Dijon mustard, lemon juice and zest, chives, dill, Kosher salt, and a few cracks of black pepper to taste with a silicone spatula until well-combined.Reserve drained pasta and peas to the side. Once the pasta is cooked through and the peas are no longer frozen, drain the pasta in a colander and give it a good rinse under cold water to remove excess starch and help cool the pasta down quicker. In the last minute of cooking, add the frozen peas directly to the pot with the boiling pasta to defrost. Cook pasta to al dente, according to package directions (generally about 10 minutes). Bring a large pot of water to boil over medium-high heat with a generous pinch of salt.This Smoked Salmon Pasta Salad can be made friendly for gluten-free diets by utilizing a gluten-free pasta - This corn and rice penne is one of my favorite options. ![]() Gorgonzola Pasta with Brown Butter Lemon and Broccolini.Savory Buttermilk Herb Dutch Baby (With Smoked Salmon).Smoked Salmon and Citrus Salad with Cucumber and Avocado.Love this Smoked Salmon Pasta Salad recipe? Here are some additional dishes that you might enjoy! A citrus juicer (optional, but nice to have)Īre you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.A large bowl (to toss the pasta salad in). ![]()
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