When it starts heating up outside, we start turning to lighter fare over the heavy sauce-laden dishes we love to devour when there is a nip in the air.
I created this pasta salad a few years ago for a veggie contest. It has a refreshing lemon vinaigrette which marries so well with the salad ingredients. It can also be totally prepared on the grill should you want to cook outside once the sun starts going down. To prepare the asparagus, don’t cut the stalks until after grilling them, and place the grape tomatoes and onion on a piece of foil that has been sprayed with non-stick cooking spray. If you have a side burner cook the pasta on that and use a spider to remove the pasta from the cooking water. The pouch of salmon works great in this recipe and is really cost effective, but if you have a little extra pocket change, buy a piece of fresh salmon and grill it along with the vegetables.
Place the asparagus, halved tomatoes and onion onto a large, rimmed baking sheet, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, drizzle with the 2 tablespoons olive oil, toss to coat.
Place the asparagus, halved tomatoes and onion onto a large, rimmed baking sheet, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, drizzle with the 2 tablespoons olive oil, toss to coat.
Meanwhile, bring 2 – 3 quarts of water to a rolling boil over high heat. Add in the orecchiette and cook according to package directions; drain, rinse with cool water; set aside.
Meanwhile, bring 2 – 3 quarts of water to a rolling boil over high heat. Add in the orecchiette and cook according to package directions; drain, rinse with cool water; set aside.
Stream in the extra virgin olive oil, whisking continuously to combine.
In a large bowl, place the orecchiette, roasted vegetables, salmon and quartered tomatoes, toss together.
Add in the lemon vinaigrette, toss to coat.
To serve, place pasta onto serving platter or bowl, top with shaved parmesan and enjoy!
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