Smoked Salmon Pasta Salad with Dill & Lemon Dressing

Recipe by Giulia. This fresh and vibrant pasta salad pairs smoky salmon with crisp vegetables and a creamy dill lemon dressing for a bright, satisfying dish. Made with Jovial’s Gluten Free Brown Rice Farfalle, it’s a perfect make-ahead recipe that holds its texture beautifully whether served chilled or at room temperature.

Instructions

1. Begin cooking the pasta according to the instructions on the box.
2. While the pasta cooks, make the dressing: In a blender or immersion blender container add in the olive oil, lemon juice, honey, dill, avocado, mustard, parmigiano cheese and salt. Blend until smooth and creamy. Place in a jar or lidded container and set aside in the fridge.
3. Once ready, strain the pasta and set aside to cool slightly.
4. Prepare the asparagus by removing the hard ends and cutting them into thirds. Heat a tablespoon of olive oil in a pan. Add the asparagus and salt to taste. Pan fry the asparagus for about 5 minutes, or until slightly blistered and softened. Set aside to cool.
5. Add the cooked pasta to a large bowl. Finely mince the herbs, drain and rinse the beans, cut the cherry tomatoes into halves, and add everything to the same bowl. Add in the asparagus, as well as the smoked salmon broken into bite sized pieces using your hands. Finally top with a few spoons full of the dressing and mix well. Taste and add more dressing if preferred.
6. The pasta salad can be served immediately at room temperature or chilled in the fridge and served cold.