Penne Rigate And Smoked Salmon Pasta Salad Recipes

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CHILLED PENNE WITH ASPARAGUS, SMOKED SALMON AND POPPY SEEDS



Chilled Penne with Asparagus, Smoked Salmon and Poppy Seeds image

Categories     Salad     Onion     Pasta     Appetizer     Mayonnaise     Salmon     Asparagus     Spring     Chill     Poppy     Boil     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

6 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons sour cream
1 tablespoon chopped fresh tarragon
1 tablespoon fresh lemon juice
1 tablespoon poppy seeds
2 cups penne pasta
1 1/2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
1/2 cup thinly sliced green onions
4 ounces smoked salmon, cut into 1/2-inch pieces

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.

PENNE RIGATE AND SMOKED SALMON PASTA SALAD



Penne Rigate and Smoked Salmon Pasta Salad image

From the kitchen of "Dreamfields Pasta" and Chef Jim Coleman - March 1, 2010 article. We tried these and diabetics can eat them without too much to worry about. High-Fiber, italian, Low-Calorie, Low-Digestible-Carbs, Low-Saturated-Fat, main-dish, penne, quick, salads :)

Provided by Manami

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

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 or 1 tablespoon fresh dill, shaved off
2 pinches crushed red pepper flakes (optional)
1 medium shallot, finely chopped
1 lb asparagus, ends trimmed, blanched, cut into 1-inch pieces
1/2 lb cold smoked salmon, cut into 1/2-inch pieces
kosher salt
fresh ground black pepper
1/4 cup chopped chives

Steps:

  • Cook pasta according to package directions; drain.
  • Rinse with cold water; drain again.
  • Meanwhile, in medium bowl, stir together mayonnaise, vinegar, mustard, lemon juice, crushed red pepper flakes (if using) and tarragon or dill (I prefer dill - due to the fact of tarragons licorice flavor).
  • 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.

Nutrition Facts : Calories 372.1, Fat 11.2, SaturatedFat 1.9, Cholesterol 20.9, Sodium 706.5, Carbohydrate 47.7, Fiber 4.3, Sugar 3.6, Protein 20.7

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