Tempt your family with this delicious heart-healthy pasta salad. It makes an ideal midweek supper served with ciabatta bread. If you wait until the last minute to add the rocket leaves, it wo't spoil if anyone's late home.
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1 red pepper, seeded and quartered
1 yellow pepper, seeded and quartered
280 g (10 oz) penne rigati (ridged penne) or other pasta shapes
2 smoked trout fillets, about 140 g (5 oz) each
1 large avocado
2 spring onions, sliced
2 tbsp bottled capers, well drained
50 g (1¾ oz) rocket leaves
Dill and lemon dressing
4 tbsp fromage frais
2 tsp lemon juice
1 tsp Dijon mustard
2 tbsp chopped fresh dill
½ tsp caster sugar
salt and pepper
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Method Prep:40min › Ready in:40min
Preheat the grill to high. Place the peppers on the grill rack, skin side up, and grill for about 10 minutes or until the skins are blistered and blackened. Remove from the grill and place in a polythene bag. Seal and set aside to cool.
Meanwhile, bring a large pan of water to the boil and add the pasta shapes. Cook for 10–12 minutes, or according to the packet instructions, until al dente. Drain, rinse under cold running water and drain well again. Tip the pasta into a large salad bowl.
Flake the trout fillets into bite-sized pieces, discarding the skin and any bones. Cut all the skin and pith from the orange and cut out the segments from between the membranes. Halve the segments. Halve, stone and peel the avocado, and cut into small chunks. Mix together the dressing ingredients and season with salt and pepper to taste.
Peel the peppers and cut them into strips. Add the peppers to the pasta together with the trout, orange, avocado, spring onions and capers. Add the dressing and toss gently but thoroughly. Just before serving, toss the rocket leaves into the salad.