Smoked Salmon Pasta Salad

Ellen Whiteman

Smoked Salmon Pasta Salad is a refreshing and flavorful dish that combines the smoky richness of salmon with the freshness of tomatoes and asparagus. Tossed with farfalle pasta and topped with crumbled feta cheese, this salad is dressed with a tangy olive oil vinaigrette. It is perfect for a light lunch or as a side dish for a summer barbecue.

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🐟 Pescatarian
Pasta Salad
Smoked Salmon
Tomatoes
Feta Cheese
Vinaigrette

0 mins

0 mins

Nutritional Value

Protein - 25g
Fat - 15g
Carbohydrates - 30g
Fiber - 5g
Vitamin C - 20mg

Ingredients

Total: 8Serves: 4
2 cups uncooked farfelle (bow tie pasta)
3/2 cups sliced asparagus
Notes:

about 12 ounces

1 4-ounce package smoked salmon
5/4 cups grape or cherry tomatoes
33/100 cups crumbled feta cheese with basil and sun-dried tomatoes
Notes:

1.3 ounces

1/2 cup reduced-fat olive oil vinaigrette
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

Step 1 : 

Cook pasta in boiling water for 7 minutes.

Step 2 : 

Add asparagus and cook for 4 more minutes.

Step 3 : 

Drain pasta mixture and rinse with cold water. Drain well.

Step 4 : 

Cut smoked salmon into ½-inch-wide strips.

Step 5 : 

Combine pasta mixture, smoked salmon, tomatoes, crumbled feta cheese with basil and sun-dried tomatoes, reduced-fat olive oil vinaigrette, salt, and freshly ground black pepper in a large bowl. Toss gently.

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