Smoked Salmon Pasta
Who doesn’t get sick of eating out everyday while traveling? A few years ago I was staying in a hostel in Denmark and had this very problem. It had been about 2 weeks of eating out for every meal, and while the food had all been delicious sometimes you just want a homemade meal. We were lucky enough to have access to a small kitchen with one or two pans so we knew we could at least boil water for pasta. After stopping by a little corner shop, we whipped up this dish in no time at all. We ate some of it right away and put the rest in the fridge for later. It tasted just as good hot as it did cold the next day!
You can use any kind of pasta for this recipe. If you don’t have a kitchen scale to weight out the pasta, you can use the following volume measures. These are for approximately 2 servings.
- Elbow macaroni or similar size - 1 cup
- Penne or similar size - 1.5 cups
- Egg noodles or similar size - 2.5 cups
Makes: 2 servings
Preparation time:
Cooking time:
Total Time:
Ingredients:
- 4 ounces uncooked pasta (see note above for volume measurements)
- 1 cup peas
- 1 cup chopped broccoli
- 1/4 pound smoked salmon
- 1/4 cup fat-free Greek yogurt
- 1 tablespoon fresh dill
- salt and pepper (to taste)
Equipment: saucepan
Instructions:
- Cook the pasta according to the package directions.
- About 3 minutes before the pasta is finished cooking, toss the peas and broccoli into the boiling water with pasta. Then strain them all together.
- Cut or tear the salmon into bite-sized pieces.
- In a large bowl mix the pasta, peas, broccoli, salmon and Greek yogurt together.
- Sprinkle in the dill, then toss once more and season to taste with salt and pepper.
- Serve warm or refrigerate for a few days and have as a cold salad on a warm day.
Written by Anne Beaubien