Salmon Asparagus Orzo Salad
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
4.9 out of 5 stars
(18)
Ingredients
4-6 servings
- 1 cup uncooked orzo pasta
- 1 tablespoon olive oil
- 8 ounces asparagus spears, diced (with tough ends discarded)
- 4 ounces hot smoked salmon, roughly chopped*
- 1/2 cup coarsely-grated Parmesan
- 1/2 cup toasted pine nuts
- 1/3 cup finely-chopped red onion
- 3 to 4 tablespoons chopped fresh dill
- 1/3 cup olive oil
- 3 tablespoons freshly-squeezed lemon juice*
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced or pressed
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
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Preparation
Step 1
Cook the orzo in a large pot of generously-salted boiling water until it is al dente. Pour the orzo through a strainer and rinse with cold water until the pasta is chilled. Set aside until ready to use.
Step 2
Meanwhile, whisk together all of the lemon dressing ingredients together until combined.
Step 3
Heat the oil in a sauté pan over medium-high heat. Add the asparagus and cook for 4-5 minutes until crisp-tender. Remove pan from heat and set aside.
Step 4
In a large mixing bowl, combine the chilled orzo, cooked asparagus, salmon, Parmesan, pine nuts, red onion and dill. Drizzle evenly with the lemon dressing and toss until combined.
Step 5
Serve immediately, sprinkled with extra Parmesan and fresh dill if desired.
Step 6
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Chef's notes
Salmon:
I used hot smoked salmon for this recipe, but you could also sub in cold-smoked salmon. Or, you are welcome to bake a salmon breast and then add it to the recipe too.
Lemon zest:
I also recommend adding the zest of the lemon to the salad too, if you would like it to have an extra lemony kick.
Storage instructions:
This pasta salad can be refrigerated in a food storage container for up to 3 days.
