Citrus Glazed Salmon and Arugula Pasta Salad

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Dive into a culinary symphony with our Citrus Glazed Salmon and Arugula Pasta Salad an exquisite blend of vibrant flavors and wholesome ingredients. This sensational dish features al dente fusilli pasta, perfectly grilled and flaked salmon, peppery arugula, juicy cherry tomatoes, thinly sliced red onions, and toasted pine nuts. The crowning glory is the zesty Citrus Glaze, a harmonious fusion of orange and lemon juices, honey, Dijon mustard, and minced garlic, creating a tantalizing melody for your taste buds.

As you fork into this masterpiece, each bite unveils a medley of textures from the tender flakes of grilled salmon to the crunch of pine nuts and the peppery kick of arugula. The citrus glaze adds a refreshing and tangy note, elevating the entire ensemble. This pasta salad is a celebration of balance, offering a nutritious and delightful experience that captures the essence of freshness and sophistication.

Ideal for a light lunch or a show-stopping dinner, the Citrus Glazed Salmon and Arugula Pasta Salad invites you to savor the fusion of citrus-kissed salmon and vibrant greens in a dish that’s both visually stunning and utterly delicious.

“Give careful consideration to your pasta selection. Opt for shapes like elbows, shells, or orecchiette, as they seamlessly blend with other ingredients. Ruffled options such as campanelle, cascatelli, and the delightful radiatorre provide texture, trapping sauces and dressings for an enjoyable dining experience. Remember to generously salt the pasta water for enhanced flavor, particularly crucial for cold dishes. When cooking the pasta, go slightly beyond al dente, ensuring it retains a firm texture once cooled. Overcooked pasta can turn tough in the fridge, so strike the right balance for a perfect pasta salad every time. the joy of savoring delicious moments. Let’s embark on a pasta salad adventure together!”

“Dress while the pasta is warm. Avoid the temptation to cool your freshly cooked pasta with cold water. Instead, give it a brief rinse and promptly dress it after draining while it retains warmth. This enables the pasta to absorb the sauce, achieving a luscious silkiness enhanced by the oil. Take a cue from Ina Garten, who employs a similar technique for grain salads.” But the dressing isn’t over! Save some dressing for serving, ensuring a final toss for the pasta salad when it emerges from the fridge. This extra step guarantees a burst of fresh flavor in every bite.”

“Prioritize oil over vinegar. While a sharply acidic vinaigrette suits leafy greens, exercise restraint with acidic components, particularly vinegar, in pasta salads. Over time, the vinegar can develop an undesirable metallic aftertaste. Elevate the dish by increasing the amount of high-quality oil and incorporating flavor enhancers like whole grain mustard, anchovies, or pesto for a tasteful and balanced result.”

Ingredients

2 cups fusilli pasta, cooked and cooled
1 lb salmon fillets, grilled and flaked
2 cups arugula
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1/4 cup pine nuts, toasted
Lemon wedges (for serving)

For the Citrus Glaze

1/4 cup orange juice
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon Dijon mustard
1 clove garlic, minced
Salt and black pepper to taste

Instructions

Cook Pasta: Cook fusilli pasta according to package instructions. Drain and let it cool.
Grill Salmon: Season salmon fillets with salt and pepper. Grill until flaky and fully cooked. Flake into bite-sized pieces.
Assemble Salad: In a large bowl, combine the cooled fusilli pasta, grilled and flaked salmon, arugula, cherry tomatoes, thinly sliced red onion, and toasted pine nuts.
Prepare Citrus Glaze: In a small bowl, whisk together orange juice, lemon juice, honey, Dijon mustard, minced garlic, salt, and black pepper to create the citrus glaze.
Glaze the Salad: Pour the citrus glaze over the salad and toss gently until all ingredients are well coated.
Chill and Serve: Cover the bowl and refrigerate the pasta salad for at least 30 minutes to let the flavors meld. Serve chilled, with lemon wedges on the side for an extra burst of citrus. Enjoy the Citrus Glazed Salmon and Arugula Pasta Salad—a refreshing and nutritious feast for the senses.