Pasta Salad

 
 

I had a hankering for a salad – not as a side dish but as the main element for lunch. So here it is.

 

Ingredients:

 

Elbow pasta

Smoked salmon

Eggs

Crispy shallots

Red onion

Baby zucchini

½ red capsicum (bell pepper)

 

Dressing – capers, extra virgin olive oil, lemon juice, pepper and fish sauce.

 

Method:

 

I had cooked extra eggs at breakfast time so they just had to be shelled (always a chore) and quartered.

 

I cooked the pasta for about 8 minutes – I wanted it to be just done and not soggy.  As with all pasta I cooked it in salty water (like the Mediterranean don't they say?)

 

So while the pasta was cooking a flaked the salmon, sliced a bit of red onion and the zucchini (a darling little baby one) and the bell pepper.

 

Mix all that up together and pour over the dressing and there you have it.  I use little jars to shake dressings together.

 

It was simple in flavour but very welcome.