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Here is a delightful and summery pasta salad with hot-smoked salmon!
The flavorful salmon is wonderful in combination with asparagus, scallions, red onion, cucumber, cherry tomatoes, and dill.

The sour cream dressing makes the pasta salad extra delicious!

For more popular pasta salads, see HERE.
Ingredients:
♥ 400 g pasta (preferably farfalle, see tips)
♥ 1 tbsp olive oil
♥ 400 g green asparagus
♥ 100 g baby leaf salad
♥ 1 bunch fresh dill
♥ 1 cucumber
♥ 5 scallions
♥ 1 red onion
♥ 200 g cherry tomatoes
♥ 400 g hot-smoked salmon
Dressing:
♥ 3 dl light sour cream
♥ 3 tbsp mayonnaise
♥ 2 cloves garlic, pressed
♥ 2 tbsp white wine vinegar (or squeezed lemon juice)
♥ 1 tsp honey
♥ ground salt and pepper
Method:
Cook pasta in lightly salted water according to package instructions. Rinse in cold water to cool the pasta. Mix in the olive oil so the pasta bows don't stick together.

Get the other ingredients ready.

Peel the asparagus with a vegetable peeler and cut them into large pieces. Place the pieces in a pot.

Pour over boiling water. Let the asparagus pieces simmer for about 3 minutes. Immediately drain the cooking water and place the asparagus pieces in a bowl of cold water to stop the cooking process.
Mix the dressing ingredients. Season with ground salt and pepper.

Chop the dill. Add baby leaf salad, pasta, asparagus, dressing, and dill in a large mixing bowl.

Peel the cucumber and remove the soft core. Cut the cucumber into cubes, slice scallions and red onion, and halve the cherry tomatoes.
Add these to the bowl and mix everything well so the dressing is evenly distributed.

Finally, fold in large pieces of hot-smoked salmon before transferring the pasta salad onto a large serving platter.

This pasta salad tastes fantastic!

Tips:
♥ Here, I used farfalle (pasta bows), but other pasta shapes can certainly be used. Note that 400 g is the dry weight before cooking.
♥ Hot-smoked salmon should be gently folded into the pasta salad at the end so that the salmon pieces don't get overly mashed.

♥ See also Potato salad with hot-smoked salmon and eggs.
*heart*
This is one of the best pasta salads I know! 😋

Feel free to serve with good bread and whipped butter alongside the pasta salad.

Delicious summer food!

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

♥ 400 g pasta (preferably farfalle, see tips) ♥ 1 tbsp olive oil ♥ 400 g green asparagus ♥ 100 g baby leaf salad ♥ 1 bunch fresh dill ♥ 1 cucumber ♥ 5 spring onions ♥ 1 red onion ♥ 200 g cherry tomatoes ♥ 400 g hot smoked salmon Dressing: ♥ 3 dl light sour cream ♥ 3 tbsp mayonnaise ♥ 2 cloves garlic, pressed ♥ 2 tbsp white wine vinegar (or squeezed lemon juice) ♥ 1 tsp honey ♥ ground salt and pepper
Cook pasta in lightly salted water according to package instructions. Rinse in cold water to cool the pasta. Mix in the olive oil so the pasta bows don’t stick together.
Gather the remaining ingredients.
Clean the asparagus with a vegetable peeler and cut them into large pieces. Place the pieces in a pot and pour over boiling water. Let the asparagus pieces simmer for about 3 minutes. Immediately drain the cooking water and place the asparagus pieces in a bowl of cold water to stop the cooking process.
Mix together the ingredients for the dressing. Season with freshly ground salt and pepper.
Chop dill. Place baby leaf salad, pasta, asparagus, dressing, and dill in a large mixing bowl.
Peel the cucumber and remove the soft core. Cut the cucumber into cubes, slice the spring onion and red onion into strips, and halve the cherry tomatoes.
Add these to the bowl and mix everything well so the dressing is evenly distributed.
Finally, fold in large pieces of hot-smoked salmon before transferring the pasta salad to a large serving platter.
♥ I used farfalle (bow-tie pasta) here, but other shapes of pasta can of course also be used. Note that 400 g is the dry weight before cooking.
♥ Hot-smoked salmon should be gently folded into the pasta salad at the very end so that the salmon pieces don't get too mashed.
♥ See also Potato Salad with Hot-Smoked Salmon and Egg.
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