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Pasta Salad with Roasted Salmon and Creamy Dijon Vinaigrette

Pasta Salad with Roasted Salmon and Creamy Dijon Vinaigrette

Little bowties dressed up with a creamy, tangy vinaigrette and a delightful blend of roasted salmon, red onion, fennel, capers and fresh dill – all tossed together making one delightful pasta salad.

After roasting a large fillet of salmon this week I decided tossing it with pasta sounded like a great way to use the leftovers.

Pasta salads make wonderful entrees or sides for warm weather menus. A great salad brings together layers of flavor and this one is no exception. Blend a gorgeous extra-virgin olive oil, a crisp champagne vinegar along with rich mayonnaise and a piquant Dijon mustard and you have a fabulous creamy vinaigrette and just the right touch for this salad. And keep in mind it’s okay to splurge on a quality extra-virgin olive oil – the flavor will be predominant in any vinaigrette or dressing you make. Olio Santo is a favorite.

Toss the farfalle pasta while it’s still hot with this luscious vinaigrette – allowing it to soak it in – then add fennel and red onion, fresh dill and tart capers. And finally, tender chunks of roasted salmon.

Finish with a touch more vinaigrette then enjoy these beautiful notes. Serve it while the pasta is still warm or nicely chilled. Either way, leftovers can be quite nice.

Pasta Salad with Roasted Salmon and Creamy Dijon Vinaigrette

Creamy Dijon Vinaigrette

For the vinaigrette:

2/3 cup extra-virgin olive oil

6 tablespoons champagne or white wine vinegar

½ cup mayonnaise

6 tablespoons Dijon mustard

¾ to 1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

Makes 1-1/2 cups vinaigrette.

For the pasta salad:

1 pound Farfalle pasta

½ cup chopped fennel bulb

¾ cup chopped red onion

2 tablespoons chopped fresh dill

4 tablespoons capers

3 cups roasted salmon, broken into chunks*

To make the dressing:

Pour the olive oil and the champagne vinegar into a food processor or blender.

Add the mayonnaise and the Dijon mustard along with ¾ teaspoon of the kosher salt and the black pepper.

Process until well blended and smooth. Check for seasoning and add the additional ¼ teaspoon salt if needed.

For the salad:

Bring a large pot of heavily salted water to a boil. Add the pasta and cook for about 11 to 13 minutes or until just tender.

Drain the pasta then pour it into a large bowl – don’t rinse the pasta. While the pasta is still hot toss it with ½ cup of the vinaigrette. Add the chopped fennel, the red onion, dill, capers and the roasted salmon.

Pour in an additional ½ cup vinaigrette and gently stir to combine.

Serve at room temperature or chilled. After the pasta has chilled it will soak up most of the dressing so toss with additional vinaigrette if needed.

*If you don’t have any roasted salmon hanging out in your fridge you can typically find it in most seafood markets.

Serves 6 to 8.

Pasta Salad with Roasted Salmon and Creamy Dijon Vinaigrette, courtesy Preserving Good Stock

May 31, 2019
: Serves 6 to 8.

Little bowties dressed up with a creamy, tangy vinaigrette and a delightful blend of roasted salmon, red onion, fennel, capers and fresh dill - all tossed together making one delightful pasta salad.

By:

Ingredients
  • For the vinaigrette:
  • 2/3 cup extra-virgin olive oil
  • 6 tablespoons champagne or white wine vinegar
  • ½ cup mayonnaise
  • 6 tablespoons Dijon mustard
  • ¾ to 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • For the pasta salad:
  • 1 pound Farfalle pasta
  • ½ cup chopped fennel bulb
  • ¾ cup chopped red onion
  • 2 tablespoons chopped fresh dill
  • 4 tablespoons capers
  • 3 cups roasted salmon, broken into chunks*
  • *If you don’t have any roasted salmon hanging out in your fridge you can typically find it in most seafood markets.
Directions
  • Step 1 To make the dressing:
  • Step 2 Pour the olive oil and the champagne vinegar into a food processor or blender.
  • Step 3 Add the mayonnaise and the Dijon mustard along with ¾ teaspoon of the kosher salt and the black pepper.
  • Step 4 Process until well blended and smooth. Check for seasoning and add the additional ¼ teaspoon salt if needed.
  • Step 5 Makes 1-1/2 cups vinaigrette.
  • Step 6 For the salad:
  • Step 7 Bring a large pot of heavily salted water to a boil. Add the pasta and cook for about 11 to 13 minutes or until just tender.
  • Step 8 Drain the pasta then pour it into a large bowl – don’t rinse the pasta. While the pasta is still hot toss it with ½ cup of the vinaigrette.
  • Step 9 Add the chopped fennel, the red onion, dill, capers and the roasted salmon. Pour in an additional ½ cup vinaigrette and gently stir to combine.
  • Step 10 Serve at room temperature or chilled.
  • Step 11 After the pasta has chilled it will soak up most of the dressing so toss with additional vinaigrette if needed.


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