Today, my friends, I have crossed the canned tuna barrier and you will now see another recipe using fish on my blog. Mind you, it's one of those baby steps things, because I used smoked salmon, but still it was a baby step forward from Star-Kist. I'm so proud of myself, I could just spawn.
June, of Jbug's Kitchen Antics came to my rescue once again with a no-fail recipe. You've seen me reference her blog several times in the past and that's because I'm always in such awe of her unique recipes and how she's so creative in the kitchen. This recipe is my adaptation of her pasta salad with smoked salmon and asparagus. On a side note, let's all remember that it's the beginning of asparagus season here and while it's ridiculously priced the rest of the year, now is the time to buy it for a reasonable price.
Pasta Salad With Smoked Salmon And Asparagus (adapted from JBug's Kitchen Antics)
2 cups whole wheat pasta (I used gemelli)
1 bunch asparagus, woody ends removed, cut into one inch pieces
1/2 sweet onion, diced
4 ounces smoked salmon, diced
1/2 red bell pepper, seeded, diced
1/3 cup reduced-fat mayonnaise
1 1/2 TBSP dijon mustard
1 1/2 TBSP fat free sour cream
1 tsp dried tarragon (June, aren't you proud of me? I'm using tarragon!)
1 TBSP fresh lemon juice
1 TBSP poppy seeds (unless you're scheduled for drug testing)
1/4 cup of the water you've cooked your pasta in
salt and pepper to taste
Cook pasta per directions on package. Two minutes before pasta is finished, add asparagus. Drain, reserving 1/4 cup of the pasta water, then rinse with cold water to cool.
In large bowl, combine mayo, mustard, sour cream, tarragon, lemon juice, poppy seeds, onion, salmon, red pepper and reserved pasta water. Stir to combine. Add cooled, cooked pasta and asparagus. Stir again to combine. Taste and season with salt and pepper if needed. Chill for at least an hour before serving.