Penne and Smoked Salmon Pasta Salad
To blanch asparagus, place spears in boiling, salted water and cook until crisp-tender, about 2 to 4 minutes depending on size of asparagus spears. Drain and rinse in cold water or ice water until cooled.
2 cups Dreamfields Penne Rigate
6 tablespoons reduced-fat mayonnaise
1-1/2 tablespoons balsamic vinegar
1-1/2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon fresh tarragon, chopped
1 medium shallot, finely chopped
1 pound asparagus, ends trimmed, blanched, cut into
1-inch pieces (see note)
1/2 pound cold smoked salmon, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup chopped chives
Cook pasta according to package directions; drain. Rinse with cold water; drain again.
Meanwhile, in medium bowl, stir together mayonnaise, vinegar, mustard, lemon juice and tarragon. Add chopped shallot.
In large bowl, toss together asparagus, salmon and pasta. Add dressing; toss gently to coat. Season with salt and pepper, as desired. Sprinkle with chopped chives.
Nutritional Information (Per Serving)
Protein: 17 g
Sodium: 745 mg
Cholesterol: 23 mg
Fat: 10 g
Saturated Fat: 2 g
Dietary Fiber: 5 g
Carbohydrates: 37 g
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