Smoked Salmon Pasta Salad
A refreshing pasta salad featuring smoked salmon, crisp vegetables, and a creamy dressing, perfect for any occasion.
Equipment
- Oven
- Baking Tray
- Large Pot
- Mixing Bowl
Ingredients
- 120 g full-fat mayonnaise
- 120 g sour cream
- 1½ Tbsp. lemon juice
- 1 heaped Tbsp. fresh chives finely diced
- 1 heaped Tbsp. fresh dill finely diced
- 2 tsp. Dijon mustard
- ½ tsp. sugar
- ½ tsp. black pepper adjust to taste
- 1/8 tsp. salt adjust to taste
- 1 bagel sliced into semi-circles
- 300 g uncooked orzo pasta
- 200 g smoked salmon roughly torn or sliced
- 150 g cucumber sliced into small pieces
- 2½ Tbsp. capers
- ½ small red onion finely diced
- Olive oil or oil spray (for croutons)
Instructions
- Preheat the oven to 180°C (350°F).
- Place sliced bagel chips on a baking tray and drizzle or spray with olive oil. Sprinkle with a pinch of salt and bake for about 10-12 minutes until golden and crispy.
- While the croutons bake, bring a pot of salted water to a boil. Add the uncooked orzo and cook until al dente, about 8-10 minutes. Drain and run cold water over it to stop the cooking process.
- In a small bowl, combine mayonnaise, sour cream, lemon juice, chives, dill, Dijon mustard, sugar, black pepper, and salt. Stir until smooth.
- In a large mixing bowl, combine the drained orzo, cucumber, capers, and red onion. Pour the dressing over and stir gently.
- Fold in the smoked salmon and croutons until evenly distributed.
- Serve immediately or chill in the refrigerator to allow flavors to meld together.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Keep croutons separate to maintain their crunch.