This warm pasta salad is perfect for spring or summer time. I like to use in-season produce such as mixed cherry tomatoes and asparagus. To save time, hot smoked salmon fillets can be used instead of poaching fresh salmon.
Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain, reserving ¼ cup of the cooking liquid. Return pasta and reserved cooking liquid to pan.
Meanwhile, place the salmon fillets in a medium frying pan. Cover with water. Bring to a simmer over medium heat. Simmer for 4-5 minutes or until salmon is just cooked through. Using a slotted spoon, transfer salmon to a plate. Cool for 5 minutes then flake the salmon.
Heat the oil in a large frying pan over medium-high heat. Cook the asparagus, stirring, for 1-2 minutes or until just tender. Add the tomatoes and garlic and cook, tossing gently, for 2 minutes or until tomatoes are browned lightly. Season with salt and pepper.
Add the tomato mixture, pesto and lemon juice to the pasta. Toss gently to combine. Serve.