Chilled Penne with Smoked Salmon and Poppy Seed Dressing
(from austincook’s recipe box)
Serves 4 people
Ingredients
- 6 tbsp mayo
- 1 1/2 tbsp Dijon mustard
- 1 1/2 tbsp sour cream
- 1 tbsp chopped fresh tarragon
- 1 tbsp fresh lemon juice
- 1 tbsp poppy seeds
- 2 1/2 cups penne pasta
- 1 1/2 lb asparagus, cut
- 1/2 cup thinly sliced green onions
- 8 oz smoked salmon, diced
Directions
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Whisk first 6 ingredients in medium bowl. Season with salt and pepper.
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Cook pasta in large pot of boiling salted water until almost tender but still firm to bite.
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Add asparagus and cook until crisp-tender, no more than 2 minutes. Drain, reserving ΒΌ cup cooking liquid for salad dressing.
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Rinse pasta and asparagus with cold water until cold. Drain.
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Transfer pasta and asparagus to large bowl.
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Add green onions and smoked salmon.
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Mix reserved cooking liquid into dressing.
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Add to salad; toss to blend. Season with salt and pepper.
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Chill at least 1 hour and up to 6 hours.