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Smoked Salmon Pasta Salad with Peas and Arugula

Smoked Salmon Pasta Salad with Peas and Arugula

MAKES 4 TO 6 SERVINGS
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Ingredients Method

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

Method
 

  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.