Asparagus Grape Tomato Salmon Pasta Salad Recipes

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

ASPARAGUS & GRAPE TOMATO SALMON PASTA SALAD

Steps:

• 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!

CREAMY ASPARAGUS & SALMON PASTA

Steps:

• Bring a large pot of water to boil and cook the bow tie pasta according to package directions until al denté.
• When noodles are done cooking, use a slotted spoon to transfer the pasta to a colander, reserving the pasta cooking water in the pot. Reheat the pot of water over medium heat and add the chopped asparagus spears, cooking until they turn bright green, about 1-2 minutes, then transfer to the same colander as the pasta. You want the asparagus to still have a snap to but not taste raw.
• While the pasta and asparagus are cooking, pour the cream into a 12-inch skillet and bring to a boil, then reduce to simmer and cook until reduced by half and the cream easily coats the back of a spoon.
• Add the lemon zest, Parmesan cheese, fresh dill and cooked salmon to the cream and stir until the Parmesan is melted into the cream and the salmon is warmed through. Season with kosher salt and freshly ground pepper.
• Add the cooked bow tie pasta to the skillet and toss to coat. Add more salt and pepper if desired, and top with more Parmesan cheese and dill if desired. Serve immediately.

SALMON AND ASPARAGUS PASTA

Steps:

• Combine wine, olive oil, parsley, onion, and juice of 1 lemon in a large skillet over medium heat until simmering. Place salmon on top, with scales down. Cover and poach until fish flakes easily with a fork, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and cover to keep warm.
• Combine milk, butter, and sauce mix in a saucepan over medium-high heat. Whisk constantly until boiling. Reduce heat to medium-low and cook, whisking frequently, until thickened, about 4 minutes.
• Fill a small skillet with 1/4 inch water, remaining lemon juice, and garlic; bring to a boil. Add asparagus, cover, and steam, checking frequently to avoid overcooking, until bright green and tender, 5 to 10 minutes.
• Flake poached salmon and add to warm pasta. Add sauce and asparagus; toss to combine.

ASPARAGUS PASTA 'N' SALMON

Steps:

• Sprinkle salmon with 1/4 teaspoon salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4-6 in. from the heat for 12-18 minutes or until fish flakes easily with a fork. , Meanwhile, cook pasta according to package directions. In a large skillet, saute asparagus and leeks in oil with until asparagus is crisp-tender. Sprinkle with remaining salt and pepper., In a small bowl, combine the cornstarch, water, broth, dill and lemon juice until smooth; stir into asparagus mixture. Bring to a boil; cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Drain pasta; toss with asparagus mixture. Serve with salmon.

CREAMY PESTO PASTA SALAD WITH CHICKEN, ASPARAGUS AND CHERRY TOMATOES

Steps:

• Mix dressing ingredients in a small bowl; keep chilled until ready to toss with salad. (Store in clean jar with lid.)
• Bring 1 gallon of water and 2 Tbs. of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding asparagus the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside to cool while preparing remaining salad ingredients.
• Place all salad ingredients (except buttermilk dressing) in a large bowl or transfer to a gallon-size zippered bag. (Can be covered and refrigerated several hours at this point.) When ready to serve, add dressing; toss to coat and serve.

ROASTED ASPARAGUS & TOMATOES

Steps:

• Preheat oven to 400°. Place asparagus, tomatoes and walnuts in a greased 15x10x1-in. baking pan. Mix oil, oregano, salt and pepper; add to asparagus mixture and toss to coat., Roast until asparagus is crisp-tender, 15-20 minutes, turning vegetables occasionally. Sprinkle with cheese. Top with basil before serving.

ASPARAGUS, TOMATO AND FETA SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Bring a large pot of water to a boil. Meanwhile prepare vinaigrette - add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes.
• Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.
• Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes.
• Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.
• Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly.
• Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn't brown from tossing with all the dressing).

CHILLED PENNE WITH ASPARAGUS, SMOKED SALMON AND POPPY SEEDS

Steps:

• Whisk first 6 ingredients in medium bowl. Season with salt and pepper.
• Cook pasta in large pot of boiling salted water until almost tender but still firm to bite. Add asparagus and cook until crisp-tender, about 2 minutes longer. Drain, reserving 1/4 cup cooking liquid. Rinse with cold water until cold. Drain well. Transfer pasta and asparagus to large bowl. Add green onions and smoked salmon. Mix reserved cooking liquid into dressing. Add to salad; toss to blend. Season with salt and pepper. Chill at least 1 hour and up to 6 hours.