Boil the penne following the manufacturer’s instructions. Drain well and let it cool in the fridge with a splash of extra-virgin olive oil, so it doesn’t stick together.
Pasta salad with smoked salmon
- 350 g Borges penne
- 150 g smoked salmon
- 80 g feta
- 80 g stuffed Borges green olives
- 2 medium eggs
- 80 g arugula
- 70 g chopped walnuts
For the vinaigrette :
- 4 tablespoons Borges extra virgin olive oil
- 1 tablespoon white wine
- 1 tablespoon Dijon mustard
- 1 tablespoon lime juice
- Salt and pepper
Step by step
Boil the eggs for about 10 minutes. Let them cool in the fridge.
Add the sliced salmon, diced feta, olives, sliced eggs, arugula and walnuts to the pasta.
To prepare the vinaigrette, mix the extra-virgin olive oil with the white wine, Dijon mustard, lime juice, and salt and pepper to taste.
Dress the pasta with the vinaigrette, stir well and serve very cold.