Our tantalizing Smoked Salmon Pasta Salad features fresh herbs, crisp peas, and peppery baby arugula.
Smoked Salmon Pasta Salad with Peas and Arugula
MAKES 4 TO 6 SERVINGS
Ingredients
- 2 tablespoons plus 1 teaspoon kosher salt, divided
- 1 cup fresh peas
- ¼ cup mayonnaise
- ¼ cup buttermilk
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon coarse ground black pepper
- 4 cups cooked shell pasta
- 1 (4-ounce) package fresh baby arugula
- ¼ cup sliced red onion
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh dill
- 2 (4-ounce) hot-smoked salmon fillets
- Lemon wedges, to serve
- Garnish: coarse ground black pepper
Instructions
- Fill a small saucepan halfway with water and season with 2 tablespoons salt. Bring to a boil over medium-high heat. Add peas and cook until brightened in color and crisp tender, 1 to 2 minutes. Drain peas and transfer to an ice water bath to stop the cooking process; drain well and reserve.
- In a large bowl, whisk together mayonnaise, buttermilk, lemon zest and juice, pepper, and remaining 1 teaspoon salt. Add pasta and stir until well combined. Add arugula, red onion, parsley, dill, and reserved peas, gently tossing to combine.
- Remove skin from salmon and flake with a fork. Add to salad and gently toss to combine. Serve with lemon wedges. Garnish with pepper, if desired.
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