Smoked salmon and asparagus pasta salad
Serves 6
3 oz smoked salmon
1 small bunch asparagus (about 20 spears)
8 oz orecchiette pasta 1⁄2
Tbsp olive oil
Juice from 2 lemons 1 tsp crushed tarragon leaves, dried 2 tsp Dijon mustard 2 Tbsp feta cheese
Bring a large stockpot of lightly salted water to boil over high heat. Cut salmon into thins strips, and set aside. Trim asparagus, and discard ends. Cut spears into 2-inch pieces. Add pasta to boiling water, and cook to al dente, about 8 minutes. Drop asparagus into pasta water the last 3 minutes of cooking.
While pasta cooks, mix the oil, lemon juice, tarragon and mustard in a small bowl with a whisk. Drain pasta and asparagus into a colander, and run under cold water. Transfer to serving bowl. Pour dressing over the pasta and mix. Add salmon and feta, and mix in gently. Top with ground pepper if desired.
Nutrition Information: 204 calories, 6 g fat, 340 mg sodium, 31 g carbs, 2.5 g fiber, 9 g protein