Salmon, Tomato and Pesto Pasta Salad

    25 minutes

    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.


    2 people made this

    Ingredients
    Serves: 4 

    • 375g large shell pasta
    • 500g skinless salmon fillets
    • 1 tablespoon olive oil
    • 1 bunch asparagus, chopped
    • 350g red and yellow grape tomatoes
    • 2 cloves garlic, crushed
    • salt and freshly ground black pepper
    • 2 tablespoons basil pesto
    • 2 tablespoons lemon juice

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. 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.
    2. 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.
    3. 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.
    4. Add the tomato mixture, pesto and lemon juice to the pasta. Toss gently to combine. Serve.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (0)

    Reviews in English (0)