Smoked salmon and broccoli are tossed with cooked pasta and a zingy vinaigrette in this pasta salad recipe. Perfect for lunchboxes, picnics and barbeques.
- 225g spaghetti
- 250g smoked salmon strips
- 2 heads broccoli, cut into florets
- 2 carrots
- 250ml olive oil
- 2 tsp. soy sauce
- 4 tbsp. red wine vinegar
- 1 garlic clove, minced
- 3 tbsp. lemon juice
- Salt and pepper to taste
Peel and thinly slice the carrots. Cook the pasta according to packet instructions in boiling salted water. Throw in the broccoli and carrots for the last five minutes of servings. Drain.
Whisk together oil, soy sauce, vinegar, garlic and lemon juice. Season to taste.
Cool the pasta and veg, then toss with the dressing and salmon strips to serve.