You may also like
Ingredients
- 400 g (14 oz) small pasta shells
- 250 g (9 oz) cherry tomatoes, quartered, or halved, if small
- 1 large yellow capsicum (pepper), seeded and diced
- 2 celery stalks, thinly sliced
- 3 spring onions (scallions), thinly sliced
- 40 g (1½ oz/¼ cup) pitted green olives in brine, drained and chopped
- 2 tbsp capers, rinsed and chopped (optional)
- 200 g (7 oz) smoked salmon, sliced
- 1 handful basil, finely shredded
- 3 tbsp finely chopped flat-leaf (Italian) parsley
Dressing
- 1 tbsp olive oil
- 1½ tbsps white wine vinegar
- ½ tsp dijon mustard
- 1 tsp honey
Method
1. Cook the pasta in a large saucepan of boiling water for 10 minutes, or until al dente. Rinse under cold water to cool. Drain. Put in a large bowl.
2. To make the dressing, whisk all the ingredients together. Put all the other ingredients into the bowl with the pasta, add the dressing and toss together. Season with freshly ground black pepper and serve.
