Salmon Asparagus Orzo Salad
This lemony salmon asparagus pasta salad recipe is full of the best fresh springtime flavors, it's quick and easy to make, and can be served warm or as a cold pasta salad.
Foto: Gimme Some Oven — AliBahan-bahan
- 1 cup uncooked orzo pasta
- 1 tablespoon olive oil
- 8 ounces asparagus spears, diced (with tough ends discarded)
- 4 ounces hot smoked salmon, roughly chopped*
- 1/2 cup coarsely-grated Parmesan
- 1/2 cup toasted pine nuts
- 1/3 cup finely-chopped red onion
- 3 to 4 tablespoons chopped fresh dill
- 1/3 cup olive oil
- 3 tablespoons freshly-squeezed lemon juice*
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced or pressed
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
Langkah-langkah
Cook the orzo in a large pot of generously-salted boiling water until it is al dente. Pour the orzo through a strainer and rinse with cold water until the pasta is chilled. Set aside until ready to use.
Meanwhile, whisk together all of the lemon dressing ingredients together until combined.
Heat the oil in a sauté pan over medium-high heat. Add the asparagus and cook for 4-5 minutes until crisp-tender. Remove pan from heat and set aside.
In a large mixing bowl, combine the chilled orzo, cooked asparagus, salmon, Parmesan, pine nuts, red onion and dill. Drizzle evenly with the lemon dressing and toss until combined.
Serve immediately, sprinkled with extra Parmesan and fresh dill if desired.
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