Smoked Salmon and Goat Cheese Pasta Salad

Elevate the typical picnic pasta salad with this inspired version combining lox, goat cheese and a luxurious dressing featuring homemade aioli. The aioli creates a silky base for the dressing, which is enhanced with briny capers, fresh dill and zesty lemon. Make a double-batch of it to spoon over roasted asparagus for a quick side dish for brunch.

10 ounces smoked salmon

Salt

1 pound fusilli pasta

1 large egg

1 tablespoon fresh lemon juice

1 clove garlic, minced

1/2 teaspoon Dijon mustard

1/2 cup olive oil

1/2 cup capers, drained and roughly chopped

1/4 cup chopped fresh dill

2 lemons, zested

Freshly ground black pepper

8 ounces goat cheese, crumbled

Flake salmon into bite-sized pieces and place in a small mixing bowl. Cover with plastic wrap and refrigerate.

Bring a large stockpot of salted water to a boil over high heat. Add pasta and cook just until al dente. Drain into a colander and rise under cold water to stop the pasta from continuing to cook. Place in a large serving bowl and set aside.

Place egg, lemon juice, garlic and mustard in a small mixing bowl and whisk until combined. Whisking constantly, pour in olve oil in a slow, steady stream, until the aioli thickens and is light and fluffy. Add the capers, dill and lemon zest and stir until combined. Season to taste with salt, pepper and additional lemon juice.

Add dressing and smoked salmon to the pasta and stir gently to coat the pasta evenly. Add the goat cheese and gently fold until combined. Check seasonings again, and add additional salt and pepper if needed.