Pasta salad with herbs and smoked trout for the lunchbox

A symphony of spring flavors where shell pasta dances with smoked trout and a trio of fresh herbs. A light and refined salad that celebrates seasonal vegetables and delicate marine flavors.

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20 min
4
10 min

  • Ingredients

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

  • Preparation

    1. Wash the asparagus and cut into 2-3 cm pieces.
    2. Cook the pasta shells in a pot of salted boiling water according to package instructions. Add the asparagus 3 minutes before the end of cooking. Drain and rinse both pasta and asparagus with cold water to stop the cooking process. Drain well and let cool.
    3. In a bowl, prepare the vinaigrette by mixing olive oil, lemon juice, and mustard. Season with salt and pepper. Whisk until a smooth vinaigrette is obtained.
    4. In a large salad bowl, combine the cold pasta, asparagus, and peas. Add the sliced smoked trout. Stir in the fresh herbs (dill, parsley, chives). Pour in the vinaigrette and mix gently. Add the lemon zest. Adjust seasoning as needed.

For the adventurers

Notes and tips

The salad stores well in the refrigerator for 24-48 hours. Ideal for meal prepping. Serve chilled or at room temperature.
You can substitute smoked salmon for smoked trout. Add capers for extra flavor. Serve with a fresh lemon wedge and garnish with a few extra sprigs of herbs before serving.