It’s really hot outside. You are headed to a pool party and you want to make something yummy but that you can serve at room temperature. You also want to cook it ahead of time in the cooler temperatures of the night before or the morning. What to do, what to make?
In the colder months, I love the combination of smoked salmon and farfalle pasta and there are quite a few hot dishes that use this combo – so I thought I would turn those flavors into a pasta salad. I once heard an Italian cookbook author answering interview questions during the first summer of COVID. Asked what she was cooking, she said: “This is the summer I’m finally going to accept that pasta salads are a thing”. So pasta salad or ‘pasta fredda’ as they call it in Italy, it was! Given it is summer, I also added zucchini to the mix.
The pool party took place at our friends Antonio and Steve’s house. They are wonderful hosts, and our close friends, originally from Afghanistan, were there too. The two kids, Tahmin (6) and Nastouh (13) are a delight to be around. Once they got in the pool, there was no getting them out.
It’s wonderful to see the world anew through children’s eyes. Their parents, Asiya and Khalil, have nurtured their children through a lot of difficult times. Picking up your whole family from a dangerous country and starting again in the US is no easy task. It reminds me of my grandparents coming to America to flee dire economic times.
Tahmin and Nastouh have their own childhood passions. Nastouh is an avid soccer player and fan and also a very adventuresome eater. He’s always interested in trying new food and has quickly taken to sushi, ramen, In-n-Out, and of course, pizza. Pizza and pasta are big in Afghanistan – Italian food is truly worldwide. But just like my sister Michele and I were at that age, there is no convincing him to eat eggplant. (Hopefully, he will grow out of it as we did!)
Tahmin loves drawing, dancing, and anything pink. Her drawing skills are pretty good as you will see below. She’s taking up gymnastics and has the cutest pink gymnastics outfit. As a 6-year old, nothing can stop her enthusiasm except maybe being told she can’t have something.
So on to lots more pool parties, trips to the beach and picnics before the summer is over. The colder weather will be here before we know it. Happy summertime 😎!
This simple recipe highlights the rich, smoky flavor of the tender smoked salmon. The light mixture of mascarpone cheese, milk, and lemon juice soaks into the pasta adding a rich depth of flavor. (Anything heavier or creamier would take away from the salmon and zucchini.) If you have had enough of zucchini, you could easily substitute fried or roasted eggplant instead. Here we used farfalle (butterfly) pasta but another short pasta that would cup the smoked salmon pieces would be perfect (e.g., orecchiette, or small shells).
If you are planning on refrigerating this overnight to serve the next day, see the note in the recipe.
Print
Smoked Salmon and Zucchini Pasta Salad
- Yield: 6–8 servings as a side dish 1x
Ingredients
- 3 medium zucchini
- 4 oz mascarpone cream cheese
- 4 oz good decent quality smoked salmon
- 1 lbs short pasta of your choice, I used farfalle pasta from DeCeeco
- ½ cup whole milk, more if needed
- 2 lemons, used for zest and juice plus more for seasoning
- 1 bunch of zucchini blossoms (optional)
- Extra virgin olive oil
- Salt and pepper
Instructions
- Set up a medium bowl to hold the zucchini and smoked salmon. Slice the zucchini into uniform rounds about ¼-inch thick. Set up a large non-stick frying pan and add 2-3 tbsps of olive oil. Heat over medium heat. Add the zucchini in batches to fry. Sprinkle salt and pepper on each batch. Flip and continue to fry on the other side until golden brown. Remove to the bowl.
- Tear the smoked salmon in to small bitesized pieces and add to the cooked zucchini.
- Prepare the dressing. Whisk the mascarpone cheese, zest of 2 lemons and their lemon juice and enough milk to make a dressing about the thickness of light yogurt. Taste and season with salt and pepper. This is the main flavor component besides the salmon.
- Cook the pasta. Set up a serving bowl to hold the final dish. Cook pasta until al dente per the package directions. Drain and place in the bowl. Dress with the mascarpone mixture and toss. The dressing will be runny at first but will absorb into the pasta as it cools. When the pasta has cooled down a bit, add the salmon and zucchini and gently fold in to the pasta.
- Taste and season further with salt, pepper or more lemon juice.
- Serve at room temperature or refrigerate overnight.
- When serving the next day, the pasta will like be all stuck together when you remove it from the refrigerator. Let it warm up a bit and add some olive oil and lemon juice to loosen it up.
- Top with sliced zucchini blossoms for that extra touch.
Can’t wait to try this one !
And as you guys are so well known for, Spreading Love, kindness, generosity and acceptance to all you come in contact with !
Blessings
Grazie, our friend!
Thank you Micheal! I hope all is well….