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Bow Tie Pasta Salad

From the kitchen of Jan Daum

Salads - makes 8 servings

Prep time: 30 mins
Cook time: 20 mins
Rest time: none

17 ingredients

  • 4 cups Water
  • 1 cup White wine
  • 4 sprigs Parsley
  • 4 Black peppercorns
  • 1 pound Salmon filet
  • 1 pound Asparagus
  • 1/2 pound Red potatoes (small)
  • 1 cup Peas
  • 1/2 cup Olive oil
  • 3 tablespoons Shallot
  • 2 tablespoons Chives
  • 1 tablespoon Lemon zest
  • 1 pinch Salt
  • 1 pinch Pepper
  • 12 ounces Bow tie pasta
  • 1/2 cup Plum tomato
  • 1/4 cup Lemon juice

5 steps

  1. Cut potatoes into 1/4" dice and blanch.
  2. Chop shallots, dice tomatoes.
  3. Bring water, wine, parsley and peppercorns to a boil in a saucepan. Reduce heat; simmer, covered, for about 10 minutes. Add salmon and cook, partially covered, until fish flakes easily when tested with a fork, about 10 minutes.Remove salmon and set aside to cool. Flake the fish with the grain. Reserve.
  4. Trim and discard the tough stem ends of the asparagus. Cut the stalks into 1" pieces; blanch until just tender. Drain and place in a large bowl with the potatoes, peas, oil, shallots, chives, lemon zest, salt and pepper; toss together.
  5. Before serving, cook the pasta according to package directions. Drain and add to the vegetables along with the tomatoes and lemon juice. Gently fold in the salmon.

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