Dill and Salmon Pasta Salad
Serves 4
8 oz pasta
1/2 lb fresh asparagus
4 Tbsp olive oil
2 Tbsp lemon juice
1 tsp white wine vinegar
2 Tbsp chopped fresh dill
1 tsp grated lemon peel
1/2 lb salmon, cooked and flaked
4 Tbsp grated Parmesan cheese
Cook pasta according to package directions, drain and set aside.
Trim asparagus and sliced the skinny parts in 1-inch pieces (save stalk-y part to soup second day). Cook 2 to 3 minutes; drain and refresh in ice water.
For the dressing, beat the oil, lemon juice and vinegar together; stir in dill and lemon peel. Season to taste with salt and pepper.
Throw the pasta with a bandage. Add asparagus pieces and flaked salmon; cast easy. Transfer to serving dish and sprinkle with Parmesan cheese and garnish with sprigs of dill, if desired.
