Smoked Trout and Snap Pea Pasta Salad
Crisp sugar snap peas, smoked trout and farfalle pasta all tossed with a creamy and light dressing. This pasta salad is a great side dish for barbecues and picnics, or an easy lunch!
Ingredients
For the pasta
- ¾ Pound farfalle pasta
- 8 Ounces sugar snap peas
- 8 Ounces smoked trout (or other hot smoked fish), flaked
- 1 Tablespoon olive oil
- Fresh dill roughly chopped
- Scallions light green and green parts, thinly sliced
- Flaky sea salt such as Maldon
For the dressing
- ½ Cup olive oil
- 1 Clove garlic finely minced
- 3 Tablespoons lemon juice
- 3 Tablespoons sour cream
- 1 Tablespoon red wine vinegar
- 1 Tablespoon fresh dill minced
- 1 Teaspoon kosher salt
- 1 Teaspoon granulated sugar
- ½ Teaspoon black pepper
- ½ Teaspoon lemon zest
Instructions
- Whisk all of the ingredients for the dressing together and refrigerate until ready to use.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Add the snap peas to the pasta water 2 minutes before the pasta is done. Drain and rinse the pasta and peas under very cold water until completely cooled. Transfer to a large bowl, add 1 tablespoon of olive oil, and toss to coat. Add the flaked trout (or other smoked fish) and the dressing and toss again.
- Taste and season with flaky sea salt and garnish with fresh dill and scallions. Serve cold or at room temperature.
- Enjoy!
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