Smoked Salmon Pasta Salad With Peas And Scallions
|Frozen petite peas||1 Cup (16 tbs), thawed only enough to separate|
|Penne/Ziti||1⁄2 Pound (The Smaller Size, Without Lines)|
|Smoked salmon||1⁄4 Pound, cut into 1-inch squares (Nova Scotia)|
|Sweet red pepper||1 , cut into small dice|
|Celery leaves||1 Cup (16 tbs), chopped small (Inner Heart Of A Bunch Of Celery)|
|Chopped scallions||1⁄2 Cup (8 tbs) (Including Some Green Tops)|
|Alfalfa sprouts||1⁄2 Cup (8 tbs) (For Garnish)|
|For the vinaigrette|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 1⁄2 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Olive oil||1 Cup (16 tbs)|
In a small bowl, whisk together the vinegar, mustard, and black pepper.
Add the oil in a thin stream while continuing to whisk.
Blanch the peas for 30 seconds in a pot of boiling water.
Drain and rinse the peas with cold water to stop cooking.
Cook the pasta al dente according to package directions.
Rinse the pasta in cold water.
Drain well and toss with about 2/3 of the vinaigrette dressing.
Reserve the rest of the dressing.
Stir in the remaining ingredients except the peas and sprouts.
Be sure the salmon is distributed evenly throughout—it tends to stick together.
Refrigerate until needed.
Let the salad stand at room temperature for 20 to 30 minutes before serving.
Stir in the peas and the remaining dressing.
Spoon the salad into a large serving dish and edge it with alfalfa sprouts.