About this recipe:This colourful and nutritious salad is full of delicious textures and flavours. Little bows of pasta and peas are mixed with a creamy, fresh green dressing made from watercress and herbs, then garnished with more watercress and topped with pieces of smoked salmon. It makes a feast for the eyes.
250 g (8½ oz) farfalle (pasta bows)
100 g (3½ oz) shelled fresh or frozen peas
150 g (5½ oz) watercress
1 garlic clove
4 sprigs of parsley
2 sprigs of fresh tarragon
5 spring onions, chopped
4 tbsp plain low-fat yogurt
2 tbsp mayonnaise
½ red onion, chopped
2 tbsp capers, rinsed
¼ cucumber, diced
1 tbsp sunflower oil
1 tbsp white wine vinegar, or to taste
125 g (4½ oz) smoked salmon, cut into thin strips
salt and pepper
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Method Prep:30min › Ready in:30min
Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente, adding the peas 2–3 minutes before the end of the cooking time. Drain in a sieve and rinse well with cold water, then drain again.
While the pasta and peas are cooking, put 50 g (1 3/4 oz) of the watercress in a food processor or blender and process until finely chopped. Add the peeled garlic clove, parsley, tarragon and half of the spring onions, and process to a fine purée. Add the yogurt and mayonnaise, and process briefly to combine. Stir in the remaining spring onions, and season with salt and pepper to taste.
Add the dressing to the cooked pasta and peas, and mix well together. Divide among 4 plates. Toss the remaining watercress with the red onion, capers, cucumber, oil and vinegar, and spoon over the pasta salad. Arrange the pieces of smoked salmon on top and serve.