Real Recipes From Real Home Cooks ®

asparagus & grape tomato salmon pasta salad

(3 ratings)
Recipe by
Debbie Reid
Clearwater, FL

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!

(3 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For asparagus & grape tomato salmon pasta salad

  • 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

How To Make asparagus & grape tomato salmon pasta salad

  • 1
    Heat oven to 425 degrees.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    In a large bowl, place the orecchiette, roasted vegetables, salmon and quartered tomatoes, toss together. Add in the lemon vinaigrette, toss to coat.
  • 6
    To serve, place pasta onto serving platter or bowl, top with shaved parmesan and enjoy!