Ingredients

The following ingredients have 8 Servings
  • 450 grams rigatoni pasta (cooked and cooled)
  • 16 spears asparagus, (cut into 2 inch pieces)
  • 14 ounces canned salmon, (drained, flaked, and bones removed)
  • 3 ounces sun dried tomatoes, (roughly chopped)
  • 1/2 cup parmesan cheese, (plus more for garnish (optional))
  • 1/4 cup parsley, (freshly chopped, plus more for garnish (optional))
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice, (freshly squeezed)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried dill
  • 1/2 teaspoon dried red chili flakes, ((optional))

Instruction

  • In a pot of salted water, boil the pasta, drain well and rinse under cold water until pasta is completely cooled.  Set aside.
  • Next, add 8 cups of water to a pot and add 1 teaspoon salt.  Bring to a hard boil over high heat.  Add chopped asparagus and reduce heat to medium-high.  Stir and blanche the asparagus for two minutes.  
  • Remove the asparagus from the pot with a slotted spoon and place directly into a bowl of ice cold water.  Set aside.
  • In a large salad bowl, whisk together the olive oil, lemon juice, salt, ground black pepper, dried dill, and dried red chili flakes.  
  • Add the cooled pasta and toss to combine.
  • Next add in the sun dried tomatoes and asparagus.  Toss together.
  • Flake in the salmon; add the parmesan cheese and chopped parsley.  Toss lightly to combine all ingredients.  Don't over mix.  Try to keep the salmon from breaking up too much. 
  • Garnish with parsley and parmesan.  Serve immediately, or refrigerate for 2 hours to chill.