Pasta Shell Salad with Herbs and Smoked Trout for the Lunch Box

A symphony of spring flavours where pasta shells dance with smoked trout and a trio of fresh herbs. A light, refined salad that celebrates seasonal vegetables and delicate flavours of the sea.

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20 min
4
10 min

  • Ingredients

    • 500 g pasta shells
    • 200 g smoked trout, thinly sliced
    • 200 g fresh asparagus, cut into pieces
    • 150 g fresh (or frozen) peas
    • 3 tbsp finely chopped fresh dill
    • 2 tbsp finely chopped fresh parsley
    • 2 tbsp finely snipped chives
    • Zest of one lemon
    • 4 tbsp olive oil
    • 2 tbsp lemon juice
    • 1 tsp Dijon mustard
    • Salt and freshly ground pepper

  • Preparation

    1. Wash the asparagus and cut it into 2 to 3 cm pieces.
    2. Cook the shells in a pot of boiling salted water according to the package directions. Add the asparagus 3 minutes before the end of the cooking time. Drain, then rinse the pasta and asparagus under cold water to stop the cooking. Drain well and let cool.
    3. In a bowl, make the dressing by mixing the olive oil, lemon juice and mustard. Season with salt and pepper. Whisk until smooth.
    4. In a large salad bowl, combine the cold pasta, asparagus and peas. Add the thinly sliced smoked trout. Stir in the fresh herbs (dill, parsley, chives). Pour in the dressing and toss gently. Add the lemon zest. Adjust the seasoning.

For the adventurers

Notes and tips

The salad keeps very well in the refrigerator for 24 to 48 hours. Ideal for make-ahead meals. Serve cold or at room temperature.
You can replace the smoked trout with smoked salmon. Add capers for more character. Serve with a wedge of fresh lemon and garnish with a few extra sprigs of herbs before serving.