Asparagus & Grape Tomato Salmon Pasta Salad

Debbie Reid


This pasta salad combines fresh roasted vegetables and packaged salmon with a lemon vinaigrette dressing. If you have access to fresh salmon by all means substitute, but using the packaged salmon makes this recipe accessible to everyone, as well as a little more cost effective!

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10 Min


25 Min


Stove Top


8 oz
asparagus, trimmed, cut into 1-inch pieces
4 oz
grape tomatoes, halved lengthwise
1/2 c
chopped onion
3/4 tsp
kosher salt, divided
1/2 tsp
freshly ground black pepper, divided
2 Tbsp
olive oil
4 oz
orecchiette pasta
2 clove
garlic, minced
2 tsp
dijon mustard
2 tsp
meyer lemon zest
1 1/2 Tbsp
meyer lemon juice
2 tsp
champagne vinegar
1/4 c
extra virgin olive oil
5 oz
packet premium wild pink salmon, skinless and boneless
2 oz
grape tomatoes, quartered lengthwise
shaved parmesan cheese, for garnish

Directions Step-By-Step

Heat oven to 425 degrees.
Place the asparagus, halved tomatoes and onion onto a large, rimmed baking sheet, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, drizzle with the 2 tablespoons olive oil, toss to coat. Spread out into a single layer, place in preheated oven and cook for 15 minutes; toss; cook an additional 5 minutes; set aside to cool slightly.
Meanwhile, bring 2 - 3 quarts of water to a rolling boil over high heat. Add in the orecchiette and cook according to package directions; drain, rinse with cool water; set aside.
In a medium bowl, place the garlic, mustard, lemon zest, lemon juice, vinegar, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; whisk to combine. Stream in the extra virgin olive oil, whisking continuously to combine.
In a large bowl, place the orecchiette, roasted vegetables, salmon and quartered tomatoes, toss together. Add in the lemon vinaigrette, toss to coat.
To serve, place pasta onto serving platter or bowl, top with shaved parmesan and enjoy!

About this Recipe

Course/Dish: Pasta Salads, Seafood
Main Ingredient: Pasta
Regional Style: American