Lemon Herb Grilled Salmon and Asparagus Pasta Salad

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Immerse yourself in a culinary symphony with our Lemon Herb Grilled Salmon and Asparagus Pasta Salada masterpiece that brings together the richness of grilled salmon, the freshness of asparagus, and the zestiness of a lemon-herb vinaigrette. This pasta salad is a celebration of flavors and textures, featuring succulent flaked salmon, tender grilled asparagus, and vibrant cherry tomatoes, all elegantly mingling with fusilli pasta.

The star of this dish is the harmonious marriage of the Lemon-Herb Vinaigrette an exquisite blend of extra virgin olive oil, fresh lemon juice, Dijon mustard, garlic, and dried oregano, infusing every bite with a burst of Mediterranean-inspired goodness. Sliced Kalamata olives add a briny note, while thinly sliced red onion provides a hint of sharpness. The finishing touch, a shower of freshly chopped dill, elevates the visual appeal and aromatic profile of this delightful salad.

Whether enjoyed as a light meal or a show-stopping side dish, this Lemon Herb Grilled Salmon and Asparagus Pasta Salad promises a culinary journey where every forkful is a testament to the artistry of flavors and the joy of a well-balanced dish.

“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
1 bunch asparagus, grilled and chopped
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/3 cup Kalamata olives, sliced
Fresh dill, chopped (for garnish)

For the Lemon-Herb Vinaigrette

1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon dried oregano
Salt and black pepper to taste

Instructions

Grill Salmon and Asparagus: Season salmon fillets and asparagus with olive oil, salt, and black pepper. Grill until salmon is cooked and asparagus is tender. Chop into bite-sized pieces.
Cook Fusilli: Cook fusilli pasta according to package instructions. Drain and let it cool.
Assemble Salad: In a large bowl, combine cooked fusilli pasta, grilled salmon, grilled asparagus, cherry tomatoes, sliced red onion, and sliced Kalamata olives.
Prepare Lemon-Herb Vinaigrette: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper.
Dress the Salad: Pour the Lemon-Herb Vinaigrette over the salad and toss gently until all ingredients are well coated.
Garnish and Serve: Garnish the Lemon Herb Grilled Salmon and Asparagus Pasta Salad with freshly chopped dill.
Enjoy: Revel in the exquisite flavors of this pasta salad, where succulent grilled salmon, vibrant asparagus, and a zesty vinaigrette create a delightful symphony on your plate.