Rotini with Smoked Salmon & Capers

Ronzoni

1 box (12 oz.) rotini

¾ cup thinly sliced red onion

4 tbsp lemon juice, divided

¼ tsp salt

2 tbsp chopped capers

2 tsp Dijon mustard

1 tsp finely grated lemon zest

¾ tsp freshly grated black pepper

¼ cup extra virgin olive oil

1 pkg smoked salmon, thinly sliced

½ cup coarsely chopped fresh dill

Cook rotini according to package directions. Rinse under cold running water to cool; set aside. Meanwhile, toss onion with 2 tbsp lemon juice and salt; let stand for 25 minutes. 

These pickled onions are LIT. I'd love to find another excuse to use them.

Whisk remaining lemon juice with capers, mustard, lemon zest and pepper; whisk in olive oil until combined. Toss cooled, cooked rotini with smoked salmon, marinated onions, dill and dressing mixture.

There wasn't any fresh dill at the store, but dried dill did fine in a pinch.

My Rating: 4/5 "This is an amazing amount of flavor in one little pasta dish. The sauce is punctuated well by the pickled onions. The smoked salmon/capers combo adds its usual distinctiveness to everything but blends with the other ingredients seamlessly. It's a titch - a titch! - dry, but other than that I was incredibly happy with it."