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Salmon nicoise pasta salad recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate classic nicoise salad with a gourmet twist to impress any crowd effortlessly.
Ingredients:
  • 300g Bowties pasta
  • 100g green beans, trimmed, halved lengthways
  • 4 Free Range Eggs
  • 320g mixed medley tomatoes, halved
  • 60g pkt Australian Baby Spinach & Rocket
  • 2 x 150g pkts Tasmanian Hot Smoked Salmon Portions, skin removed, coarsely flaked
  • 40g olive
  • 40.00 ml drained capers
  • 60ml olive oil
  • 60ml lemon juice
Instructions:
  • Boil pasta in a large saucepan of water as per package instructions until al dente, then add beans for the last 5 minutes. Rinse in cold water, drain, and transfer to a serving platter.
  • While the saucepan of water comes to a boil, gently lower the eggs into the water and cook for 5 minutes for soft yolks or until eggs reach desired doneness. Then, cool the eggs by placing them under cold running water.
  • Combine the tomato, spinach, arugula, salmon, olives, and capers with the pasta. Season with salt and pepper, then toss everything together.
  • Combine the oil and lemon juice in a small bowl, whisking until fully mixed. Drizzle the mixture over the salad. Peel and halve the eggs, then place them elegantly on top of the salad before serving.

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