1 pkg (340 g) Catelli® Gluten Free Fusilli
3/4 cup (175 mL) thinly sliced red onion
4 tbsp (60 mL) lemon juice, divided
1/4 tsp (1 mL) salt
2 tbsp (30 mL) chopped capers
2 tsp (10 mL) Dijon mustard
1 tsp (5 mL) finely grated lemon zest
3/4 tsp (4 mL) freshly grated black pepper
1/4 cup (50 mL) extra virgin olive oil
1 pkg (200 g) smoked salmon, thinly sliced
1/2 cup (125 mL) coarsely chopped fresh dill
Cook fusilli according to package directions. Rinse under cold running water to cool; set aside.
Meanwhile, toss onion with 2 tbsp (30 mL) lemon juice and salt; let stand for 25 Minutes
Whisk remaining lemon juice with capers, mustard, lemon zest and pepper; whisk in olive oil until combined. Toss cooled,
cooked fusilli with smoked salmon, marinated onions, dill and dressing mixture.
Tips: Reserve leftovers for up to 2 days. It makes a delicious lunchbox treat.
About the Author
Welcome back to the taste of pasta you love! Catelli’s unique 4 natural grain blend is made with the finest quality white and brown rice, corn and quinoa blended for a delicious taste and smooth texture that will surprise and delight your entire family. Catelli® Gluten Free pasta is produced in a dedicated gluten free facility.More Content by Catelli Gluten Free