Smoked Salmon Pasta Salad with roasted asparagus and a creamy pesto sauce is a delicious easy dinner or side dish! You only need a few ingredients and under 30 minutes to make this scrumptious pasta recipe.
I don’t like to toot my own horn, but this Pesto Pasta Salad with Smoked Salmon and Roasted Aspargus is GOOD y’all! It is probably one of my favorite things I’ve made lately, so I hope you will give it a try. I know it sounds kind of fancy, but it’s really easy!
The day I made this, we went to a local farmer’s market in the morning. Are you a good farmer’s market shopper? I’m horrible! I know how to make lists for the grocery store, but when I get to that parking lot full of canopies and produce, I have no idea what to buy. I never have a plan and end up with a bunch of kettle corn and fruit.
On this particular occasion, I bought the boys tickets for the bounce house, two elaborate balloon animals, a pint of strawberries, four tomatoes, and a sack of peaches and plum. Does any of that say “dinner” to you? Of course not, so a few hours later I was making a run to the store for asparagus and onion.
One of these days, I’ll make my weekly dinner menu and list the produce separately. Then I can take that list to the farmer’s market and actually buy ingredients instead of random things that catch my eye. Until then, I’ll be happy with the produce department at my friendly neighborhood grocery store. Oh right, we’re talking about pesto pasta salad here, so let’s get to it!
Please don’t substitute cold smoked salmon, like lox, which you would enjoy on a bagel. The taste and texture won’t be the same, and you might not like the result. Now, let’s get to the tasty, easy pasta salad recipe!
- 12 ounces bite-sized pasta (I used vegetable bowties.)
- 1/2 red onion diced
- 12 ounces asparagus trimmed and cut into 1” pieces
- 2 tablespoons olive oil divided
- kosher salt and black pepper to taste
- 1/2 cup greek yogurt (fat free is fine)
- 3 tablespoons pesto sauce
- juice of 1/2 lemon (about 2 tbsp.)
- 6 ounces hot smoked salmon roughly chopped
Bring a large pot of lightly salted water to a boil. Preheat oven to 400 degrees F.
Toss onion and asparagus with 1 tbsp. olive oil and salt and pepper. Arrange in a single layer on a baking sheet lined with a silicone mat or aluminum foil. Bake in preheated oven for 20 minutes, or until asparagus is tender and onions are starting to brown.
Meanwhile, cook pasta according to package directions. Drain, and toss with remaining 1 tbsp. olive oil.
In a small bowl, stir together yogurt, pesto, and lemon juice.
When vegetables are done, remove from oven and allow to cool for at least 5 minutes before adding to salad.
In a large bowl, stir together pasta, roasted vegetables, yogurt mixture, and salmon. Your dinner is ready!
I loved this salad served right away at room temperature, but it was great out of the refrigerator the next day too!
- Prep Time: 10
- Cook Time: 20
- Category: Main