Smoked Salmon, it’s not just for crackers, take a look at this Smoked Salmon Pasta with Dill. And those olives add a great zing.
For this week’s Salmon Saturday, I turned to a package of Honey Smoked Salmon that we always seem to have in the refrigerator. We pick it up at Costco and usually just serve it on crackers with horseradish sauce and cheddar cheese for an appetizer or light lunch. I grabbed a sack of whole grain farfalle from the pantry and used some produce that I had on hand and ended up with a pretty darn tasty dinner.
I simply mixed together some mayonnaise with some lemon juice and lemon zest. Added some salt and pepper and chopped dill.
I chopped and sauteed some Vidalia onions and a red bell pepper in some olive oil and stirred those in to the mayonnaise combination.
My last visit to Costco, I found these Mezzetta Castelvetrano olives and quickly grabbed a jar. When I Googled the company for the link, I learned that it’s run by the fourth generation of Mezzetta family members and their olives are grown in California. I love Castelvetrano olives and am feeling very smug to have a nice big jar to snack on.
After carefully folding in the cooked pasta and salmon into the mayonnaise sauce, I sliced a few up of the olives and they provided a perfect zing to finish off this Summer pasta salad.
Salmon Sense #4: Omega-3 improves the electrical properties of cells present in heart and is also defensive against abnormal heart rhythms.
- 1 pound whole grain farfalle pasta
- 1/4 pound smoked salmon cut into chunks
- 1 small Vidalia Onion sliced thin
- 1 red bell pepper chopped
- 1 T . olive oil
- 1/3 C . mayonnaise
- 2 T . lemon juice
- zest of one lemon
- 2 T . chopped fresh dill
- 1/4 C . green olives sliced
- Cook and drain pasta according to package directions.
- In the meantime saute bell pepper and onion until soft. In a bowl, mix the mayonnaise, lemon juice, zest, and chopped dill until combined. Fold in the cooked onion, pepper and the sliced olives.
- Pour over the pasta, sprinkle in the chunks of smoked salmon and gently combine. Serve immediately.
Smoked Salmon Pasta Salad with Dill…It’s What’s for Salmon Saturday.
Larry says
June 22, 2013 at 12:48 pmI don’t remember every making pasta salad with salmon but don’t know why – it sounds delicious.
Susan says
June 22, 2013 at 5:21 pmI love salmon salad with dill! I have a very similar recipe but it uses yogurt as the base for the dressing. So delicious and I love the olives in this one.
Lea Ann says
June 22, 2013 at 6:48 pmYogurt seems to be the best choice for this type of recipe. Why oh why do I always have mayo on hand. Thanks so much for stopping by Susan. Always appreciate you taking time to comment.
Chris says
June 22, 2013 at 6:24 pmThis would be great even without the salmon (which is the way I would eat it, fish….blech lol). Alexis and Trevor will love this, those salmon freaks.
adam @unorthodoxepicure says
June 23, 2013 at 9:29 amI have olive envy! — The pasta salad looks fantastic. 🙂
Lea Ann says
June 23, 2013 at 4:35 pmI’m an olive FREAK-o
TasteofBeirut says
June 23, 2013 at 11:47 amI have not had salmon in so long your recipe and photos are making wish I could have some like that tonight! OK I’ll wait till tomorrow
Lea Ann says
June 23, 2013 at 4:35 pmJoumana, it’s so good to hear from you!
Roz says
June 23, 2013 at 1:39 pmLea Ann,
I am stunned that just last night I was talking to my mother on the phone about Castelvetrano olives from the Mazzereti family. When we were in Italy last October, we devoured these olives canned by locals and my mother said that the Mazzaretti olives are just as good and so delicious! How wierd is this, that I should visit you today and read about your experience with Castelvetrano olives too! I will have to see if any store offers them for sale in this tiny town where I live (I doubt it though).
I love your salmon salad. Anyway that I can get more salmon in my nutrition works for me! I’ll come right back and add a link to your round-up!
xoxo
Roz
Vickie says
June 24, 2013 at 8:59 amOh dear, dear, that salad sounds scrumptious! And you have no idea how excited I am to see that Castelvetrano’s come in jars now. Yippee!!
Lea Ann says
June 25, 2013 at 1:53 pmI love those darn things. And have been paying almost $9 a pound at my local upscale grocery. I think you know who I mean.
Keith says
July 5, 2016 at 12:48 amThis looks fantastic, Honey Smoked Salmon, this should be delicious, just want to try.
Lea Ann Brown says
July 9, 2016 at 3:02 pmThanks so much for the visit and the comment. We really enjoyed this recipe. Let me know what you think.