asparagus & grape tomato salmon pasta salad

Name: Asparagus & Grape Tomato Salmon Pasta Salad
Prep time: 10 min
Cook time: 25 min
Yield: 4
Cuisine: American
Ingredients: 8 ounce(s) asparagus, trimmed, cut into 1-inch pieces; 4 ounce(s) grape tomatoes, halved lengthwise; 1/2 cup(s) chopped onion; 3/4 teaspoon(s) kosher salt, divided; 1/2 teaspoon(s) freshly ground black pepper, divided; 2 tablespoon(s) olive oil; 4 ounce(s) orecchiette pasta; 2 clove(s) garlic, minced; 2 teaspoon(s) dijon mustard; 2 teaspoon(s) meyer lemon zest; 1 1/2 tablespoon(s) meyer lemon juice; 2 teaspoon(s) champagne vinegar; 1/4 cup(s) extra virgin olive oil; 5 ounce(s) packet premium wild pink salmon, skinless and boneless; 2 ounce(s) grape tomatoes, quartered lengthwise; - shaved parmesan cheese, for garnish

(3 RATINGS)

45 Pinches 1 Photo

Debbie Reid

Clearwater, FL

Updated on Jun 17, 2013

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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Asparagus and Grape Tomato Salmon Pasta Salad with Lemon Vinaigrette

prep time 10 Min

cook time 25 Min

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make asparagus & grape tomato salmon pasta salad

Step 1

Heat oven to 425 degrees.

Step 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.
Step 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.
Step 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.
Step 5

In a large bowl, place the orecchiette, roasted vegetables, salmon and quartered tomatoes, toss together. Add in the lemon vinaigrette, toss to coat.
Step 6

To serve, place pasta onto serving platter or bowl, top with shaved parmesan and enjoy!
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