Smoked Salmon, Asparagus & Zucchini Pickle Pasta Salad
Serves 6-8 people
15 min prep
15 min cook
Mixed with a little greek yoghurt, mayonnaise and water, our Zucchini Pickle makes an easy dressing for this fresh and flavourful pasta salad.
Ingredients
- 300 g Dried penne pasta
- 1 bunch Asparagus, trimmed and cut into 5cm lengths
- 2/3 Anathoth Farm Zucchini Pickle
- 1/3 cup Greek yoghurt
- 150 g Cherry tomatoes, halved
- 1/2 Red onion, thinly sliced
- 2 large handfuls Rocket
- Dill, finely chopped
- 200 g Cold smoked salmon, sliced
- 1/2 cup Basil leaves, roughly torn
Method
- Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and set aside to cool.
- Blanch the asparagus for 1-2 minutes until tender, then plunge into iced water. Drain and set aside.
- Combine the Anathoth Zucchini Pickle in a bowl with the greek yoghurt. Mix until fully combined.
- To serve, toss the cooled pasta with the asparagus, tomatoes, red onion, rocket and dill. Season with salt and pepper. Fold through the dressing, then arrange smoked salmon slices on top. Sprinkle over basil leaves and serve.
This Recipe Uses
Zucchini Pickle 390g
$6.99
390g
