salmon asparagus pasta salad
This pretty, springtime salad has some make ahead components: the red onion can be pickled the day before, the dressing made, the salmon flaked & the asparagus blanched all the day before serving. Toss it together with the remaining ingredients just before serving.
Servings: 6
Ingredients
- 1/2 cup thinly sliced red onion, rings separated (about half a large red onion)
- 3 tablespoons fresh lemon juice
- 12 oz bow tie pasta farfalle (340g)
- 1 lb 1 bunch asparagus, trimmed & cut into lengths (500g)
- 8 oz honey hot smoked salmon, flaked (250g)
- 2 tablespoons small capers or larger capers, chopped
- 2 tablespoons coarsely chopped fresh dill plus extra for garnish
- lemon wedges to serve
HORSERADISH DRESSING
- 1/3 cup sour cream
- 3 tablespoons lemon juice from pickling the onions
- 1 1/2 tablespoons creamed horseradish
- 1 tablespoon water
- 1 garlic clove, minced
- pinch salt
Instructions
- Combine onion & lemon juice in small bowl. Let stand for 15 to 30 minutes (time permitting) to pickle the onions. Drain the onions, reserving the lemon juice for the dressing.
- Cook pasta in large pot of boiling salted water for 10 minutes or until almost al dente. Add asparagus to the pasta & cook for 2 minutes or until asparagus is bright green & tender-crisp & pasta is cooked. Drain asparagus & pasta into a colander & rinse under cold water to cool the pasta & prevent it sticking together.
- Toss cooled, drained pasta & asparagus with salmon, capers, dill & onion together in a large bowl.
To make the horseradish dressing:
- Whisk all the ingredients together, including the lemon juice reserved from the onions, in small bowl. Drizzle almost all the dressing over the salad & toss to combine. Drizzle with remaining dressing & sprinkle with extra dill. Serve with lemon wedges.