Orecchiette Salad with Smoked Salmon and Capsicum Tapenade
Quick to make, but full of flavour, this is an excellent salad to take along to a pot luck or springtime barbecue. Or serve it warm for an easy mid-week dinner.
Ingredients
1 packet Aoraki original hot smoked salmon
300g orecchiette pasta
1 Tbsp olive oil
1 Tbsp white or red wine vinegar
5 Tbsp Farro grilled capsicum tapenade
150g bag baby spinach leaves
1 punnet cherry tomatoes, halved
2-3 Tbsp capers
Method
Cook the orecchiette in boiling, salted water, according to packet instructions.
Drain and refresh in cold water, then dress with the olive oil, vinegar, and tapenade.
Toss with the spinach, cherry tomatoes and capers. Adjust seasoning to taste, adding a little more tapenade or vinegar as required.
Break up the salmon into small pieces and fold through the salad.