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Salmon Chillin’

Cold Pasta Salad with Smoked Salmon and Roasted Bell Peppers

35 minutes
Serves 4
DinnerItalianGluten-freeDairy-freeNut-freeSoy-free
Herb's take

Italian summers know the virtue of a chilled pasta salad, and this one sings with smoky salmon and sweet roasted peppers. You’ll roast your own bell peppers (yes, it’s worth it) and learn why acid really makes this dish pop.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat the broiler. Place whole bell peppers on a baking sheet and broil, turning occasionally, until charred on all sides, about 8-10 minutes. Transfer to a bowl and cover with plastic wrap to steam for 10 minutes. Peel off skins, remove seeds, and slice into thin strips.
  2. 02
    Cook the pasta in a large pot of salted boiling water until just al dente, about 1 minute less than package directions. Drain, then rinse under cold water to stop cooking. Set aside.
  3. 03
    In a large bowl, whisk together 2 tablespoons olive oil, lemon zest, and lemon juice until combined.
  4. 04
    Add the cooled pasta, roasted pepper strips, capers, red onion, and fresh dill to the bowl. Toss well to coat.
  5. 05
    Gently fold in the smoked salmon strips, taking care not to break them up too much. Drizzle with the remaining tablespoon of olive oil.
  6. 06
    Taste and season with salt and freshly ground black pepper. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
  7. 07
    Serve chilled, garnished with extra dill and lemon wedges if desired.

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