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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

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

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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