Smoked Salmon Pasta Salad with a Lemon & Dijon Mustard Dressing 

Serves 2 for lunch or 1 hungry person

Here is a summery idea for what to do with a packet of smoked salmon trimmings. Arrange the bare salad leaves on the serving dish and then add the dressed pasta salad on top. It’ll stop the leaves becoming soggy with dressing but they’ll get a light coating from the pasta on top.

I enjoyed this in the sunshine. Highly recommend.

Ingredients:

100g pasta shells cooked, according to the packet instructions and then drained and immediately cooled by running cold water through the pasta

100g smoked salmon trimmings 

4 small tomatoes, cut into chunks

1/2 red pepper, diced

1 spring onion, sliced

2 handfuls of mixed salad leaves

10 basil leaves, torn

For the dressing:

2 tbsp olive oil (ideally half being a lemon infused oil)

1 tbsp cider/white wine vinegar 

1/2 lemon, juice only (if not using lemon infused oil also use the zest)

1 tsp Dijon mustard

Black pepper to taste

Step 1: Place the dressing ingredients in a lidded jar and shake until combined (alternatively whisk in a bowl until emulsified).

Step 2: Combine the pasta, tomatoes, red pepper, spring onion, basil and salmon in a bowl. Drizzle over the dressing and toss together.

Step 2: Spread the salad leaves on the serving plate and then add the pasta salad on top. Serve immediately.