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- 2/3 Cups farfalle pasta
- 1 1/8 Teaspoon extra-virgin olive oil
- 1/3 Cup cherry tomatoes, halved
- 2 Tablespoons plain yogurt
- 1 hardboiled egg, sliced into rounds
- 1/3 Cup red onion
- 1/3 Cup smoked salmon
- 60 capers
Bring a medium pot of water to a boil. Cook pasta 1 minute less than package directions; drain. Drizzle with ⅛ teaspoon olive oil to prevent the pasta from sticking together, and then lay it flat on a platter to cool down.
Sauté red onion with remaining olive oil over high heat in a small skillet for 2 minutes, then set aside to cool.
Toss pasta with olive oil, cherry tomatoes, yogurt, eggs, red onion, and smoked salmon.
Divide into Mason jars and top each with 10 capers.
Calories Per Serving79
Folate equivalent (total)10µg2%
- 12 ounces farfalle (bow-tie pasta)
- Coarse salt and ground pepper
- 1 small red onion, quartered and thinly sliced
- 2 ounces bar cream cheese, cut into small pieces
- 1/4 cup fresh dill, coarsely chopped, or 1 teaspoon dried dill weed
- 2 tablespoons capers, drained and rinsed
- 4 ounces smoked salmon, cut into bite-size pieces
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add onion to pot immediately drain pasta mixture, and return to pot.
Add cream cheese, dill, capers, and salmon to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats farfalle (you may not need all the water). Season lightly with salt and pepper. Serve.
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These paella recipes will bring a taste of Spain to your kitchen
If any book can convince you of the endless possibilities of pasta salad, it’s Posh Pasta by Pip Spence. The cookbook has an entire chapter packed with inventive, upgraded pasta salad recipes, and we’ve got three of the best to share below.
First up: an artichoke, tomato and olive orzo salad which goes brilliantly with slices of griddled meat. Next, a hot smoked salmon farfalle salad with quails’ eggs and crunchy apple. And for Caesar salad fans everywhere, we have a vegan spin-off complete with roasted pumpkin, kale and a creamy dressing made from cashews.
Easy, impressive recipes that taste just as good the next day? We’re sold.
Artichoke, tomato & olive orzo salad
Pip says: “Simple to prep and very easy to eat, this picante and sweet salad goes beautifully with griddled lamb and steak. Orzo pasta brings the salad together and bulks it out.”
- 1 banana shallot, finely sliced
- 2 tbsp red wine vinegar
- 200g dried orzo
- 100g grilled artichokes from a jar (drained weight)
- 350g heritage tomatoes, some sliced and some chopped
- 10g flat-leaf parsley, leaves chopped
- 100g mixture of green and black olives, pitted
- 2 tbsp olive oil
- 30g walnut halves, toasted and chopped
- sea salt and black pepper
Place the shallot in a large mixing bowl with the vinegar, season well and place to one side.
Cook the orzo in a large pan of boiling, salted water, according to the packet instructions. Drain and rinse under cold water.
Drain the shallot and return to the bowl. Add the artichokes, tomatoes, parsley and olives. Toss together with the olive oil. Add the drained orzo, scatter over the walnuts and serve.
Hot-smoked salmon farfalle salad
Pip says: “A twist on a good potato salad, but with farfalle, and including quails’ eggs, hot-smoked salmon and crunchy apple. This salad works brilliantly on its own or as part of a larger spread.”
- 250g dried farfalle
- 3 tbsp olive oil, plus extra for the pasta
- 12 quails’ eggs
- 20g bunch of dill, chopped
- 5 spring onions, trimmed and sliced
- 2 tbsp red wine vinegar
- 65g Greek yogurt
- 2 tbsp good-quality mayonnaise
- 1 dessert apple, cored and diced
- 150g cucumber, peeled, halved, deseeded and cut into half-moons
- 50g watercress
- 150g hot-smoked salmon
- sea salt and black pepper
Cook the farfalle in a large pan of boiling, salted water, according to the packet instructions, then drain into a colander, run under a cold tap to cool and tip into a mixing bowl. Dress with a little olive oil and place to one side.
Meanwhile, boil the quails’ eggs for 3 minutes in a small pan, then drain, run them under cold water to cool, peel and place to one side.
Put most of the dill in a clean jam jar with the spring onions. Add the 3 tbsp olive oil, the vinegar, yogurt and mayonnaise. Season, secure the lid and shake.
Add the apple, cucumber and most of the watercress to the pasta and stir in the dressing.
Transfer to a platter and flake over the salmon.
Halve the quails’ eggs and arrange over the top, then scatter over the remaining dill and watercress.
Season with a little more black pepper and serve.
Vegan Caesar pasta salad
Pip says: “Hearty, filling and perfect served with roasted pumpkin, this is reminiscent of a classic Caesar, but the creamy dressing is made from cashews and it’s tossed with crispy croutons, capers and chickpeas, mixed with kale and pasta shells.”
- 100g cashew nuts
- 100g stale bread, cubed
- ½ x 400g can chickpeas, drained and rinsed
- 3 tbsp olive oil
- 1 tsp dried mixed herbs
- 2 tsp baby capers
- 3 garlic cloves, peeled
- 200g dried pasta shells
- 250ml cashew milk
- 2 tsp nutritional yeast, plus extra for sprinkling
- ½ tsp vegan Worcestershire sauce
- 125g kale leaves, shredded
- a little red wine vinegar (optional)
- sea salt and black pepper
Preheat the oven to 200°C/400°F/gas 6.
Put the cashews in a small bowl, add cold water to cover and allow to soak for 20 minutes.
Meanwhile, place the bread cubes in a roasting tray.
Pat the chickpeas dry and add to the roasting tray.
Drizzle with the olive oil, season well and sprinkle over the dried mixed herbs and capers. Crush over 2 of the garlic cloves and toss. Roast in the oven for 20 minutes until the croutons are golden.
While the croutons and chickpeas are roasting, cook the pasta shells in a large pan of boiling, salted water, according to the packet instructions.
Drain the cashews and blitz in a blender along with the remaining garlic clove, the cashew milk, nutritional yeast and vegan Worcestershire sauce.
Drain the pasta and tip into the bowl of dressing.
Add the kale and toss well. Season to taste, add a little vinegar for sharpness, if you think it needs it, and transfer to a platter. Scatter over the croutons, chickpeas and capers and some extra nutritional yeast, and serve.
Farfalle with Smoked Salmon, Snow Peas, and a Lemon-Herb Vinaigrette
Although they're very popular in the United States, cold pasta dishes are rarely found in Italy. Like most American pasta salads, this one has a mayonnaise dressing, but the proportions of the ingredients result in a bright, lemony, herbaceous dressing that's not unctuous or overwhelming. The recipe calls for mixed herbs, but you can focus on just one if you like dill would be the most logical candidate because of its natural affinity with salmon.
A julienne of red and/or yellow peppers would fit right into this salad, as would cooled poached shrimp or diced lobster meat. You might also top each serving with salmon roe or Sevruga caviar.
To take this dish in a different direction, add some ginger juice and replace the lemon juice and zest with equal quantities of lime juice and zest.
Occasion Casual Dinner Party, Family Get-together
Recipe Course main course
Dietary Consideration halal, kosher, lactose-free, peanut free, soy free, tree nut free
Taste and Texture chewy, creamy, garlicky, herby, rich, salty, savory
Type of Dish dry pasta, pasta
- Coarse salt
- 4 ounces snow peas
- 1 large egg yolk , at room temperature
- 2 tablespoons freshly squeezed lemon juice , plus more to finish, plus 1 teaspoon finely grated lemon zest
- 1 teaspoon Dijon mustard
- ¼ teaspoon minced garlic
- 1/8 teaspoon cayenne pepper
- 1 cup plus 2 tablespoons extra virgin olive oil
- ½ cup grapeseed or canol a oil
- Freshly ground black pepper to taste
- 1 pound dried farfalle (bow-tie) pasta
- 1 cup watercress leaves or pea greens
- ¼ cup thinly sliced scallions , white part plus 1 inch of green
- 8 ounces smoked salmon , cut into wide ribbons
- ¼ cup mixed fresh herb leaves, such as chives, dill, tarragon , and chervil
Bring a pot of lightly salted water to a boil over high heat. Fill a large bowl halfway with ice water. Add the snow peas to the boiling water and cook them until just tender, approximately 1 minute. Use a slotted spoon to transfer them to the ice water to stop the cooking and preserve their color.
Drain them, julienne them, and set them aside.
In a bowl, whisk together the egg yolk, 1 tablespoon of the lemon juice, the mustard, garlic, cayenne, and a pinch of salt, either by hand or using an electric mixer. Add the 1 cup olive oil, a drop at a time at first, and then in a thin steady stream, whisking constantly to form an emulsified dressing. Whisk in the lemon zest, the remaining 1 tablespoon lemon juice, and the grapeseed oil. If the dressing is too thick, whisk in a few drops of warm water. Season to taste with salt and pepper and set it aside.
Bring a pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 9 minutes. Drain the pasta and transfer it to a bowl.
Add the watercress to the bowl, along with the remaining 2 tablespoons olive oil. Toss, then let cool at room temperature for 10 minutes. Add the snow peas, scallions, salmon, and enough dressing to coat nicely (You might not use all of the dressing.) Toss, taste, and adjust the seasoning with salt and pepper if necessary Add a squeeze of lemon juice to brighten the flavors, then toss in the herbs.
To serve, divide the pasta among individual warmed dishes, and grind some black pepper over each serving at the table.
Various salmon preparations can be substituted for the smoked fish cured salmon (gravlax) or flaked poached salmon would be equally delicious. Smoked trout or whitefish would also work well.
Fresh green peas or thawed frozen petits pois can be used in place of the snow peas.
- 1 pound farfalle, or other short pasta
- 1 1/2 pounds skinless salmon fillet
- Coarse salt and ground pepper
- Juice and finely grated zest of 2 lemons
- 1 package (10 ounces) frozen peas, defrosted
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh mint, plus more for serving
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup pasta water return pasta to pot.
Meanwhile, season salmon with salt and pepper, and place in a medium skillet. Add 1/4 cup water and lemon juice and zest. Bring to a boil over medium heat, cover, and let steam for 10 minutes.
Add peas, and continue to steam, covered, until peas are tender and salmon is opaque throughout, 2 to 3 minutes more.
Slide entire contents of skillet onto pasta add butter and mint. Season with salt and pepper. Toss carefully to combine, gently breaking salmon into large flakes. Add reserved pasta water as necessary to smooth sauce. Serve immediately, sprinkled with additional mint, if desired.
Farfalle Pasta Salad with Smoked Salmon and Yogurt - Recipes
Smoked salmon and cream cheese is always a delicious combination. I knew it would be great on pasta but Steven needed a little convincing. He was a bit skeptical about putting cream cheese with pasta. Turns out, smoked salmon and cream cheese isn't just for bagels, it's great on farfalle too!
Farfalle with Smoked Salmon, Cream Cheese, and Artichoke Hearts
Inspiration from Everyday Food
8 oz. farfalle
3 oz. smoked salmon, roughly chopped
About 2 oz. cream cheese (3 - 4 Tbsp) cream cheese, roughly cubed
4 artichoke hearts, chopped into bite size pieces
Handful of bite size broccoli pieces (optional)
1 Tbsp lemon juice
2 Tbsp fresh dill (optional - I didn't use this today)
Salt and pepper
Cook your pasta in some boiling salted water until it is al dente.
While the pasta is cooking, cook your broccoli, steam, microwave, or sauteed.
After the pasta is finish cooking, add the cream cheese to the hot pasta. Toss a bit to melt the cream cheese a bit. Then add the smoked salmon, artichoke hearts, broccoli if using, and lemon juice and toss to incorporate all the ingredients. Gently break up any large pieces of salmon.
Season to taste with salt and pepper.
This will be my entry for Ruth's Presto Pasta Night. Never such a thing as too much pasta!
Short post today, but stay tuned for a longer post tomorrow of a "Daring" nature.
Farfalle salad with Salmon
Boil the green beans, drain and let them cool. Then cut them into chunks. Boil the potatoes cut into small pieces.
Cook the pasta in plenty of salted water, drain it al dente and cool it under running water. Drain again, arrange on a large plate, season with a little oil. Add the salmon cut into strips.
Finally add the green beans and potatoes. Season with extra virgin olive oil, salt and pepper. Serve with fresh dill.
Recipe notes & tips:
- If you don't want to use smoked salmon, try grilled salmon or baked salmon, and just break it into bite-size pieces.
- I used the thinly sliced smoked sockeye salmon that you can find in the frozen fish section of most grocery stores. You could definitely use thicker pieces if you wanted to!
- I use my Microplane zester to zest the lemon. It's also handy for grating hard cheeses.
- This salad will last a few days in the fridge, but you may need to add a little more lemon juice to sort of "revive" the dressing after it's been in the fridge for a while.
- If you don't have fresh dill, start with 1/2 tablespoon of dried dill, give the dressing a taste, and add more if needed.
- I know some people aren't fans of Dijon mustard, but it's a way to give the dressing an extra little something-something, and it doesn't make the dressing taste mustardy. You don't need to buy a whole jar just for this recipe, but it really does add a yummy umami taste to so many dishes, so I recommend giving it a try if you haven't. I use it in many of my recipes.
Farfalle with smoked salmon and cream
Bring some water to the boil in a pan and add salt and the farfalle. Farfalle is the best type of pasta for this recipe, but if you don’t have any, you can always use macaroni or any other short pasta. It’s best to avoid long pasta in recipes with creamy sauces.
Cook the salmon in a frying pan with a dash of Borges Aromatic Olive Oil with Fried Garlic. When the fish turns lighter in colour, add the black pepper and cream, stir for a couple of minutes and take off the heat.
Strain the pasta a couple of minutes earlier than the time indicated on the cooking instructions on the bag and save a glass of the water used to cook the pasta. Put the sauce back on the heat, add the pasta and sauté for a minute. Sprinkle fresh parsley on top and serve warm.
For all pasta dishes, it’s always a good idea to make the sauce first. That way, when it’s time to strain the pasta, you’ll already have the sauce ready and waiting.
Smoked Salmon Pasta Salad with Asparagus
Smoked Salmon Pasta Salad with roasted asparagus and a creamy pesto sauce is a delicious easy dinner or side dish! You only need a few ingredients and under 30 minutes to make this scrumptious pasta recipe.
I don’t like to toot my own horn, but this Pesto Pasta Salad with Smoked Salmon and Roasted Aspargus is GOOD y’all! It is probably one of my favorite things I’ve made lately, so I hope you will give it a try. I know it sounds kind of fancy, but it’s really easy!
The day I made this, we went to a local farmer’s market in the morning. Are you a good farmer’s market shopper? I’m horrible! I know how to make lists for the grocery store, but when I get to that parking lot full of canopies and produce, I have no idea what to buy. I never have a plan and end up with a bunch of kettle corn and fruit.
On this particular occasion, I bought the boys tickets for the bounce house, two elaborate balloon animals, a pint of strawberries, four tomatoes, and a sack of peaches and plum. Does any of that say “dinner” to you? Of course not, so a few hours later I was making a run to the store for asparagus and onion.
One of these days, I’ll make my weekly dinner menu and list the produce separately. Then I can take that list to the farmer’s market and actually buy ingredients instead of random things that catch my eye. Until then, I’ll be happy with the produce department at my friendly neighborhood grocery store. Oh right, we’re talking about pesto pasta salad here, so let’s get to it!
One thing I want to clarify first: When I say hot smoked salmon, I’m talking about the kind that looks like this:
Please don’t substitute cold smoked salmon, like lox, which you would enjoy on a bagel. The taste and texture won’t be the same, and you might not like the result. Now, let’s get to the tasty, easy pasta salad recipe!