Ingredients:
1. 1/2 x box curly Pasta
2. 1 x teaspoon salt divided
3. 1-1/2 x cups sugar snap peas
4. 2 x medium fresh carrots peeled and sliced thinly
5. 10 x small tomatoes half (or grape or cherry tomatoes)
6. 4 x stalks rainbow chard trimmed, sliced thinly
7. 1 x Fresh lemon juice
8. 1 x teaspoon citrus seasoning mix like lemon pepper
9. 1 x teaspoon light olive oil
11. 3 x teaspoons honey lime dressing
12. 2 x teaspoons Dijon mustard
13. 1/2 x teaspoon freshly ground black pepper (or to taste)
14. 1 x fillet cold smoked trout flaked into bite-size pieces
Directions:
Cook pasta as described on the packing and cool it down under cold water
take a pot of water mix 1/2 teaspoon salt and boil it. Prepare a large bowl of ice water with a colander/Bowl in it and set aside.Prepare sugar snap peas by trimming stem ends, cutting pea pods in half diagonally and then boil it (blanching) for 30 seconds in boiling salted water. Remove pea pods from water and place in colander/bowl of ice water to shock and stop the cooking. (Don't discard the boiling or ice water yet!)
In a large bowl, gently toss together carrots and tomatoes. Add drained pea pods.
wash or clean rainbow chard with fresh water so that any remaining dirt will remove. Slice stalks very thinly. Roll leaves and slice into thin ribbons. Boil stalks and ribbons in boiling water for 30 seconds. Remove from water and place in colander/bowl of ice water. Remove chard from ice water wash well before adding to vegetables in a bowl.
In a small bowl, mix together lemon juice, seasoning, olive oil, water, honey, 1/2 teaspoon salt, and freshly ground black pepper.
Toss all vegetables together lightly with lemon juice-Dijon mixture. Add pasta and mix it gently. Add smoked trout on top of each serving, or toss lightly into the salad before serving. Serve at room temperature or chilled. Top with torn pea shoots to garnish if desired
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