Pasta salads are such a crowd pleaser but they are also great in packed lunches. Even though there were just two of us eating this lovely salad, I deliberately made enough for 4 so that it could be enjoyed the following day.
Who’s going to give it a go?
Makes 4 portions
4 salmon fillets
A squeeze of lemon
250g dried pasta
250g sugar snap peas
1 banana shallot - finely chopped
Basil or dill to serve
1 clove garlic - crushed
Juice 1/2 lemon
1.5 tablespoons capers
2 teaspoons honey
4 tablespoons olive oil
Salt & pepper
Preheat the oven to 180 degrees c fan 200 degrees c conventional.
Season the salmon and squeeze with lemon. Cook for 10 minutes in the oven.
Cook the pasta to packet instructions in salted water adding the sugar snap peas for the last 2 minutes.
Mix the dressing together in a jar.
Flake the salmon into chunks and remove the skin. Toss all of the ingredients together. Delicious hot or cold.