Okay, not according to the calendar, but here in Florida it definitely feels like summer has arrived. 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.