Speedy Smoked Salmon Pasta Salad

with Horseradish, Peas and Crispy Capers

2 tsp olive oil

medium saucepan

small frypan

paper towel

Bring a medium saucepan of salted water to the boil for the pasta. Pick some of the parsley leaves, then finely chop the remaining leaves, discarding the stems. Separate the smoked salmon slices, then coarsely tear into pieces.

Cook the pasta in the pan of boiling water for 9 mins. Add the peas and cook for a further 2 mins or until the pasta is al dente and the peas are tender. Drain, then rinse under cold water to cool.

Meanwhile, heat a drizzle of olive oil in a small frypan over high heat. Cook the capers for 2-3 mins until they pop open. Remove from the pan and drain on paper towel.

Put the pasta and peas, smoked salmon, chopped parsley and horseradish dressing in a bowl and toss to combine. Taste, then season with salt and pepper.

Divide the pasta salad among bowls. Scatter over the capers and parsley leaves and enjoy!

If you have a lemon on hand, add a squeeze of lemon juice to the dish just before serving.