Trout and Grilled Capsicum Pasta Salad

    45 minutes

    A delicious pasta salad with grilled capsicums, avocado and smoked trout. You can make it ahead and wait until the last moment to add the rocket.

    1 person made this

    Serves: 4 

    • 1 red capsicum
    • 1 yellow capsicum
    • 280g penne rigati (ridged penne) or other short pasta shape
    • 280g smoked trout fillets
    • 1 orange
    • 1 large avocado
    • 2 spring onions, sliced
    • 2 tablespoons capers, well drained
    • 1 1/2 cups rocket leaves
    • Dressing
    • 4 tablespoons natural low-fat yoghurt
    • 2 teaspoons lemon juice
    • 1 teaspoon Dijon mustard
    • 2 tablespoons chopped fresh dill
    • 1/2 teaspoon caster sugar
    • pepper to taste

    Preparation:25min  ›  Cook:15min  ›  Extra time:5min  ›  Ready in:45min 

    1. Preheat the grill to high. Place the capsicums on the grill rack and grill for about 10 minutes, turning occasionally, until the skins are blistered and blackened. Remove from the grill and place in a plastic or paper bag. Seal and set aside to cool.
    2. Meanwhile, bring a large pan of water to the boil and add the pasta. Cook for 10–12 minutes, or according to the packet instructions, until al dente. Drain, rinse with cold water and drain well again. Tip the pasta into a large salad bowl.
    3. Flake the trout fillets into bite-sized pieces, discarding the skin and any bones. Cut all the skin and pith from the orange and cut out the segments from between the membranes. Halve the segments. Halve, stone and peel the avocado, and cut into small chunks. Peel, seed and quarter the capsicums and cut into strips. Combine the capsicums, orange segments, avocado and trout in a bowl.
    4. Mix together the dressing: combine the yoghurt, lemon juice, mustard, dill and sugar; season with pepper. Toss half the dressing with the pasta. Add the trout mixture, spring onions and capers to the pasta. Add the remaining dressing and toss gently but thoroughly. Just before serving, toss in the rocket leaves.


    Smoked trout is usually prepared from rainbow trout and, like its fresh counterpart, is an excellent source of many vitamins, minerals and healthy omega-3 fatty acids.

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