Smoked Salmon Pasta Salad
A light, creamy pasta salad tossed with smoked salmon, crunchy celery and gherkins, finished with fresh herbs and lemon.
Servings: 4 servings
Ingredients
- 2 cups dried pasta pick a sturdy shape like penne, rotini or ziti
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/4 cup celery finely chopped
- 2 tablespoons gherkins finely chopped (use baby gherkins if preferred)
- 1 tablespoon fresh dill finely chopped, plus extra to garnish
- 1 tablespoon fresh chives finely chopped, plus extra to garnish
- 3 oz smoked salmon
- 1 lemon zest 1 tablespoon and save the lemon if desired
- salt and pepper to taste
Instructions
- Bring a large pot of well-salted water to a boil and cook the pasta for 2 minutes longer than the package instructions indicate so it holds up in the salad.
- Drain the pasta in a colander and rinse briefly under cold running water to stop cooking and cool the pasta; drain well.
- In a small bowl, whisk together the mayonnaise and sour cream; season with salt and pepper to taste.
- Place the cooled pasta in a large bowl and pour the dressing over it; stir gently to coat evenly.
- Add the finely chopped celery, gherkins, dill and chives to the dressed pasta and fold together until combined.
- Tear or chop the smoked salmon into bite-sized pieces, add to the pasta, and stir gently to combine.
- Grate about 1 tablespoon of lemon zest over the salad, adjust seasoning with salt and pepper, garnish with extra dill and chives, and serve or refrigerate for up to 24 hours.
Equipment
- Large Pot
- Colander
- Large Bowl
- Small Bowl
- Wooden spoon or spatula
- Zester or fine grater
Notes
- Choose a sturdy pasta shape like penne or rotini that holds dressing well.
- Baby gherkins are crisper and less sweet if you prefer.
- Smoked salmon trimmings work well for a budget-friendly option.