Fresh salmon and asparagus, mixed with Notta Pasta, heralds a spring salad for all seasons.
Serves 4
20 minutes
1. | Boil Notta Pasta according to directions on box. Add the asparagus the last two minutes of cooking time. |
2. | Drain in a colander and run under cold water until cold. In a large serving bowl, toss with one tablespoon of the oil. |
3. | Whisk together the remaining oil, lemon juice, salt and pepper. Set aside. |
4. | Flake salmon into bite size pieces. Add to pasta, with tomatoes, scallions and dill. |
5. | Add dressing and toss gently. Salt and pepper to taste. |