This easy delicate salmon pasta salad is absolutely delicious and perfect for easy lunches or picnics. Fragrant flavours that just love to sit alongside soft flakes of salmon and pasta in a creamy dill dressing.
Time to prep. Before we begin chop your cucumber, tomatoes and peppers as well as cook your pasta and poach your salmon.
Place them all in a very large mixing bowl along with the 50 grams of mayonnaise, 50 grams of sour cream the juice of a large lemon and 2 generous tbsp dried dill but not your salmon. It's best to only mix the salmon through minimally as the flakes will disintegrate if mixed too flipping much.
Mix it all together well, carefully turning it over. I use a large metal spoon.
Add your salmon flakes and gently mix through.
Cover and chill in the fridge. I like to chill it overnight to let the flavours really meld and the dill deepen through it.
Notes
Don't overcook your Salmon Susan. There is a big difference between lightly poached and dry as a dry thing.
Add your salmon only when the salad is mixed through so as to keep your salmon flakes intact for full salmon in each bite experience.
Leave the salad overnight to deepen it's delicate flavours.
Chop the vegetables finely (0.5 cm) so as to keep each bite balanced. It's a salad of all things delicate.
It will keep beautifully for 3 days when stored in the fridge covered.
Add vegetables to suit you sir. Asparagus, avocado, peas or sugar snap peas would all go well.
To make this salad gluten free use gluten free pasta.
Use any pasta you like it doesn't have to be farfalle, I just love the frilly bows here. They make me squeal, I should get out more.