Ingredients
Scale
- 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
Instructions
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Bring a large pot of lightly salted water to a boil. Preheat oven to 400 degrees F.
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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.
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Meanwhile, cook pasta according to package directions. Drain, and toss with remaining 1 tbsp. olive oil.
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In a small bowl, stir together yogurt, pesto, and lemon juice.
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When vegetables are done, remove from oven and allow to cool for at least 5 minutes before adding to salad.
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In a large bowl, stir together pasta, roasted vegetables, yogurt mixture, and salmon. Your dinner is ready!
Notes
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