That cold salad made with whole wheat pasta was inspired by the recipe I made in Barilla’s class (if you didn’t see how the event went, click here). I just adapted it to the ingredients I had at home, changing the herbs a little, but it was just as delicious! Very fresh for summer! You can swap the salmon for tuna or chicken breast or smoked turkey.
I made a portion for two people (but it serves up to 3), so if you want to increase it, just double or triple all the ingredients below:
- 150g of pasta (I used Barilla’s Pennette Rigate Integral format, which is a little smaller than traditional penne);
- 50g smoked salmon;
- 1 small zucchini without the core, chopped into cubes;
- 1 clove of chopped garlic;
- Zest of the peel and juice of 1 lemon;
- 3 tablespoons of extra virgin olive oil;
- 1 pot of natural yogurt (I used full fat);
- 1 tablespoon of cream cheese;
- 1/3 cup chopped herbs (I used basil, mint, green chilli and dill);
- Salt and black pepper to taste.
Cook the pasta for the time indicated on the package. Remove, rinse with cold water and refrigerate.
Saute the zucchini with 2 tablespoons of olive oil and chopped garlic. Keep it on the heat just so it softens slightly, ideally it will remain crunchy. Adjust the salt and add black pepper. Place in the refrigerator to cool.
Mix the yogurt, cream cheese, a tablespoon of olive oil, lemon juice and zest and herbs. Season with salt and pepper.
Chop the smoked salmon into small pieces. Mix the cooked pasta, salmon, zucchini and pour the sauce over it.
It’s very light and tasty! Perfect for hot days that promise to arrive with full force!!
