Pasta Salad with Smoked Salmon and Peas
400g pasta shells
2 C frozen baby peas
3 spring onions, cut into long thin strips
1 small cucumber, thinly sliced
400g hot smoked salmon, flaked
½ C mixed soft herb leaves e.g. parsley, coriander, basil, mint
1 C (240g) crème fraiche
2 T lemon juice
- Cook the pasta in a large saucepan of salted boiling water for 6–8 minutes or until al dente, adding the peas in the final minute.
- Drain and refresh under cold water. Divide the pasta and peas between bowls and top with the spring onion, cucumber, salmon and herbs.
- Place the crème fraiche and lemon juice in a small bowl, season with salt and pepper, and whisk to combine. Top the pasta with the crème fraiche mixture to serve.
Recipe adapted from donnahay.com.au.