Smoked Trout Pasta Salad
by The Culinistas
Pasta salads are a summer picnic staple. This light, no mayo version walks the line between sweet and salty with crisp apples, tangy Greek yogurt, and smoked trout.
Prep Time: 20 minutes
Cook Time: 10 minutes
¼ pound elbow pasta
½ granny smith apple, thinly sliced
½ pink lady apple, chopped
3 TB lemon juice, divided
½ cup whole milk Greek yogurt
¼ cup extra virgin olive oil + more for drizzling
¼ cup tarragon, chopped + more for garnish
1 tsp lemon zest
¼ tsp cayenne
¼ tsp onion powder
Salt and freshly ground black pepper, to taste
½ cup (4 ounces) smoked trout, torn into chunks
1. In a large pot of boiling, salted water, cook pasta to al dente, 8 to 9 minutes. Strain the pasta, shock in cold water until completely cooled and strain again. Drizzle with olive oil and set aside.
2. In a small bowl, mix the granny smith and pink lady apples together along with 1 TB lemon juice to prevent oxidation.
3. In a small bowl, whisk the remaining 2 TB lemon juice, yogurt, olive oil, tarragon, zest, cayenne, onion powder and season with salt and pepper.
4. Mix the pasta, apples and smoked trout and season to taste with the yogurt sauce. Transfer the pasta salad to a serving platter and garnish with tarragon, olive oil and freshly ground black pepper.
A special thanks to Sylvie Rosokoff for the beautiful photograph.