Penne Rigate Recipes

Penne and Smoked Salmon Pasta Salad

Course: Pasta Salad
Servings: Makes 4 Servings
Prep Time: 25 minutes
Cooking Time: 10 minutes
Total Time: 35 minutes

From the kitchen of Dreamfields Pasta and Chef Jim Coleman

Made with

Dreamfields^®
Penne Rigate

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 trimmed, blanched, cut into 1-inch pieces
1/2 pound cold-smoked salmon cut into 1/2-inch pieces
1/4 cup chives chopped
Kosher salt and freshly ground black pepper

Directions

Cook pasta according to package directions; drain. Rinse with cold water; drain again.
Meanwhile, in medium bowl, stir together mayonnaise, vinegar, mustard, lemon juice and tarragon. Add chopped shallot.
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.