In this recipe
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Notta Pasta Rice Fettuccine
This is our widest rice noodle, a great wheat fettuccine alternative that enhances your favorite gluten-free pasta dishes.
Salmon and Asparagus Pasta Salad
Fresh salmon and asparagus, mixed with Notta Pasta, heralds a spring salad for all seasons.
Serves 4
20 minutes
1 lb asparagus, cut into 2” diagonals
1/2 cup olive oil
1/2 cup fresh squeezed lemon juice
2 teaspoons salt
Pepper to taste
1 lb salmon, grilled or baked
1 lb plum tomatoes, sliced into 8 wedges each
3 scallions (green onions), sliced into thin rounds
1/4 cup minced fresh dill
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. |
Salmon and Asparagus Pasta Salad
Nutrition Facts:*
CALORIES: 700
FAT: 38g
CHOLESTEROL: 80mg
SODIUM: 1260mg
CARBS: 57g
PROTEIN: 36g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com