Penne and Smoked Salmon Pasta Salad

From the kitchen of Dreamfields Pasta and Chef Jim Coleman

Preparation Time: 25 minutes
Cook Time: 10 minutes

Ingredients:
2 cups Dreamfields Penne Rigate
6 tablespoons reduced-fat mayonnaise
1-1/2 tablespoons balsamic vinegar
1-1/2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon fresh tarragon, chopped
1 medium shallot, finely chopped
1 pound asparagus, ends trimmed, blanched, cut into
1-inch pieces (see note)
1/2 pound cold smoked salmon, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup chopped chives

Directions:

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again.
2. Meanwhile, in medium bowl, stir together mayonnaise, vinegar, mustard, lemon juice and tarragon. Add chopped shallot.
3. In large bowl, toss together asparagus, salmon and pasta. Add dressing; toss gently to coat. Season with salt and pepper, as desired. Sprinkle with chopped chives.

Note: To blanch asparagus, place spears in boiling, salted water and cook until crisp-tender, about 2 to 4 minutes depending on size of asparagus spears. Drain and rinse in cold water or ice water until cooled.

Makes 4 servings.

Nutrition information (1/4 of recipe): 302 calories; 17 g protein; 13 g digestible carbohydrates*; 10 g total fat; 2 g saturated fat; 23 mg cholesterol; 745 mg sodium; 5 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 37 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

This entry was posted by Recipe Guru on Monday, March 1st, 2010 at 5:42 pm. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.