Summer Salmon Pasta Salad by Shelley Judge

Ingredients

100g smoked salmon, thinly sliced
25g capers
2 sprigs of fresh dill
60g goats cheese
1 small red onion, finely diced
2 tbsp olive oil
1 tbsp white wine vinegar
salt and pepper to taste
1 packet of Angelos Free Range Egg Tagliarini

Method

Cook the pasta as per packets instructions. Once cooked, drain and rinse, then allow to cool completely.

In a small bowl, mix oil, vinegar, salt and pepper, then set aside. Place the pasta in a large bowl then mix through the salmon, capers, dill, goat’s cheese and red onion. Finally, drizzle over dressing, and sprinkle with more dill to serve.

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