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
  1. 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.
  2. 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.
  3. 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.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/smoked-salmon-pasta-salad-recipe/