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

    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

    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.

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