smoked salmon pasta salad

insalata di penne al salmone affumicato

4 to 6 servings

• Salt
• 1 pound penne pasta
• 6 ounces smoked salmon, sliced into thin strips
• ½ cup extra-virgin olive oil
• 2 tablespoons finely chopped flat-leaf parsley
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh chervil
• Freshly ground white pepper
• 4 large eggs, hard-boiled

Bring a large saucepan of salted water to boil. Add pasta and cook until al dente. Drain and run under cold water to cool. Transfer to a large serving bowl. Add salmon, oil, parsley, chives and chervil; season generously with pepper and toss to combine.

Remove yolks from eggs and pass through a fine sieve over pasta. Season with salt. Serve at room temperature.