Preparation Time: 10 min.
Cooking Time: 10 - 12 min.
Resting Time: 30 min.
Cold pasta with smoked salmon is a fresh and fragrant dish perfect for the summer, it can be prepared in a few minutes and solves an impromptu lunch or dinner with friends with practicality and taste.
240 g of wholemeal penne
150 g of smoked salmon
4 perini tomatoes
50 g of pine nuts
40 g of olives
50 g of fresh rocket
extra virgin olive oil
1 sprig of dill
Making cold smoked salmon pasta is quick and easy. We have chosen wholemeal penne, but you can also use other pasta shapes, for example farfalle, and with a different semolina, depending on your taste.
This dish is perfect for the summer both as a lunch break and freshly prepared for an impromptu dinner. There are no complicated steps and it is possible to give a personal touch by removing or combining other ingredients.
Smoked salmon, combined with tomatoes, olives, pine nuts and rocket, makes this healthy and fresh recipe greedy, adding flavor and flavor to the result.
To prepare the cold pasta with smoked salmon, start cooking the wholemeal pasta in plenty of boiling salted water. As soon as the pasta is al dente, drain and pour it into a bowl, season with a drizzle of oil to prevent it from sticking and let it cool. At this point, cut the tomatoes in half, eliminating the gelatinous internal part with the seeds and reduce the pulp into small cubes.
Quickly toast the pine nuts in a frying pan without any fat. Prepare a citronette that will be the sauce for the pasta. In a bowl, pour 4 tablespoons of olive oil, the juice of a lemon and a pinch of salt and start emulsifying everything with an immersion blender until you get a homogeneous mixture.
Flake the smoked salmon flavored with dill and pepper with your hands. Add all the ingredients to the pasta starting with the tomato and half of the citronette.
Continuate aggiungendo le olive e i pinoli tostati e mescolate bene. Mettete anche il salmone e concludete con la rucola e l’altra metà del condimento olio e limone. Mescolate bene.
Refrigerate until ready to serve (at least 30 minutes) to allow the cold pasta with smoked salmon to flavor.
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