Smoked Salmon Pasta Salad is about to become your new favourite pasta salad. Savoury smoked salmon, a simple creamy dill dressing, hard-boiled eggs, capers, and red onions amp up pasta salad to a whole new level. You'll find yourself craving this!
4 ouncessmoked salmonpicked free of bones and skin, if included in the package, and flaked
1/2 red onionpeeled and finely diced
2hard-boiled eggspeeled and diced
2tablespoonsnon-pareil capersdrained and rinsed
Instructions
Cook the pasta to al dente according to package instructions. Drain and rinse thoroughly with cold water to stop the cooking.
While the pasta cools, whisk together the mayonnaise, white wine vinegar, fresh dill, salt, and pepper until smooth in a large mixing bowl.
Add the cooled pasta, salmon, red onion, hard boiled eggs, and capers, and toss gently to coat. This is best if stashed in the refrigerator -tightly covered- for at least 1 hour but up to 1 day before serving, but can also be served immediately.
If you do store it overnight, you may want to stir in a little extra mayonnaise and white wine vinegar to loosen it back up as the pasta absorbs dressing while it rests in the refrigerator.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.