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Salmon & Bianco Sardo Pasta Salad

The only cooked element of this bright pasta salad is the pasta, fulfilling the ultimate summer goal of keeping your kitchen cool and your bowl full of light yet filling fare. And every ingredient brings something special to the table. Fishwife's Smoked Atlantic Salmon is moist and flaky; Bianco Sardo is full of savory depth; cucumber, dill, and chives provide freshness; and capers add a satisfying pop of salt. Tossed in a lemon vinaigrette, this is a must-make dish for the dog days of summer.

preparation & ingredients

3/4 cup Murray’s Koroneiki EVOO

1 Tbsp. Mitica® Acacia Honey​

1/4 cup lemon juice

1 Tbsp. white vinegar

1 garlic clove, grated

3/4 tsp. kosher salt

1/4 tsp. black pepper

12 oz. Scratch Pasta Spinach Fusilli​

2 cans (7 oz.) Fishwife Smoked Atlantic Salmon, flaked​

1 cup shaved Bianco Sardo

2 small cucumbers, quartered lengthwise and sliced

1 small shallot, minced​

2 Tbsp. chopped dill​

1/4 cup sliced chives​

1 Tbsp. lemon zest (from about 2 lemons)​

2 Tbsp. capers, chopped

​ Cook the pasta in salted water, following the directions on the box or cooking to desired consistency. Strain and pour onto a large baking sheet to cool.
​ Add the vinaigrette ingredients to a small bowl, and whisk until it slightly thickens. Set aside. ​
​ Add the pasta salad components to a large mixing bowl, including the cooled pasta. Gently toss until ingredients are well-distributed. Pour on the vinaigrette, and toss until the salad is consistently dressed.

Holiday Catering in New York City

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