Salmon Pasta Salad
Family-friendly hot smoked salmon and blistered tomato pasta salad topped with a fresh dill vinaigrette.
Servings: 5 people
Equipment
Ingredients
Pasta salad
- 500 grams pasta (I used tubetti)
- 450 grams hot smoked salmon shredded
- 1 small red onion finely chopped
- 450 grams grape tomatoes
- 1 clove garlic minced
- 2 tablespoons balsamic glaze or balsamic vinegar
- 2 tablespoons olive oil
Dill vinaigrette
- 40 ml olive oil extra virgin
- 10 ml white wine vinegar
- 1 tablespoon honey or maple syrup
- 2 tablespoons dill fresh, chopped
- 1 tablespoon lemon juice
- sea salt to taste
- pepper to taste
Instructions
- Preheat the oven to 170°C (338°F).
- Halve the tomatoes and place them in a baking dish.
- Top with the minced garlic, balsamic glaze, sea salt, and black pepper.
- Mix everything around with a spoon.
- Bake the tomatoes for 15 minutes.
- Cook the pasta according to the packet instructions.
- In a large bowl, mix the cooled pasta with shredded hot smoked salmon, chopped red onion, and the blistered tomatoes in their juices.
- Mix the ingredients for the dressing.
- Pour the dressing onto the pasta and mix again.
- Arrange onto a platter, top with fresh dill, and serve.
Video
Nutrition
Calories: 640kcal | Carbohydrates: 87g | Protein: 31g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 21mg | Sodium: 718mg | Potassium: 636mg | Fiber: 5g | Sugar: 11g | Vitamin A: 835IU | Vitamin C: 16mg | Calcium: 47mg | Iron: 2mg
