Pasta Salad with Smoked Salmon
Serves 4 #STARFineFoods Ingredients: 12.35 oz penne 5.30 oz smoked salmon 2.8 oz feta 2.8 oz STAR stuffed green olives 2 medium eggs 2.8 oz arugula 2.47 oz chopped walnuts ====== For the vinaigrette: 4 tablespoons STAR Extra Virgin Olive Oil 1 tablespoon white wine 1 tablespoon Dijon mustard 1 tablespoon lime juice Salt and pepper Instructions:Boil the penne following the manufacturer’s instructions. Drain well and let it cool in the fridge with a splash of extra-virgin olive oil, so it doesn’t stick together.
Boil the eggs for about 10 minutes. Let them cool in the fridge.
Add the sliced salmon, diced feta, olives, sliced eggs, arugula and walnuts to the pasta.
To prepare the vinaigrette, mix the extra-virgin olive oil with the white wine, Dijon mustard, lime juice, and salt and pepper to taste.
Dress the pasta with the vinaigrette, stir well and serve very cold.
Ingredients
- 12.35 oz penne
- 5.30 oz smoked salmon
- 2.8 oz feta
- 2.8 oz STAR stuffed green olives
- 2 medium eggs
- 2.8 oz arugula
- 2.47 oz chopped walnuts
- ======
- For the vinaigrette:
- 4 tablespoons STAR Extra Virgin Olive Oil
- 1 tablespoon white wine
- 1 tablespoon Dijon mustard
- 1 tablespoon lime juice
- Salt and pepper
Instructions
Boil the penne following the manufacturer’s instructions. Drain well and let it cool in the fridge with a splash of extra-virgin olive oil, so it doesn’t stick together.
Boil the eggs for about 10 minutes. Let them cool in the fridge.
Add the sliced salmon, diced feta, olives, sliced eggs, arugula and walnuts to the pasta.
To prepare the vinaigrette, mix the extra-virgin olive oil with the white wine, Dijon mustard, lime juice, and salt and pepper to taste.
Dress the pasta with the vinaigrette, stir well and serve very cold.
Boil the penne following the manufacturer’s instructions. Drain well and let it cool in the fridge with a splash of extra-virgin olive oil, so it doesn’t stick together.
Boil the eggs for about 10 minutes. Let them cool in the fridge.
Add the sliced salmon, diced feta, olives, sliced eggs, arugula and walnuts to the pasta.
To prepare the vinaigrette, mix the extra-virgin olive oil with the white wine, Dijon mustard, lime juice, and salt and pepper to taste.
Dress the pasta with the vinaigrette, stir well and serve very cold.
Total Time: 60 minutes
Serves: 4
