Penne Rigate And Smoked Salmon Pasta Salad - cooking recipe

Ingredients

2 cups dreamfields penne rigate
6 tablespoons reduced-fat mayonnaise
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon fresh tarragon, chopped or 1 tablespoon fresh dill, shaved off
2 pinches crushed red pepper flakes (optional)
1 medium shallot, finely chopped
1 lb asparagus, ends trimmed, blanched, cut into 1-inch pieces
1/2 lb cold smoked salmon, cut into 1/2-inch pieces
kosher salt
fresh ground black pepper
1/4 cup chopped chives

Preparation

Cook pasta according to package directions; drain.
Rinse with cold water; drain again.
Meanwhile, in medium bowl, stir together mayonnaise, vinegar, mustard, lemon juice, crushed red pepper flakes (if using) and tarragon or dill (I prefer dill - due to the fact of tarragons licorice flavor).
Add chopped shallot.
In large bowl, toss together asparagus, salmon and pasta.
Add dressing; toss gently to coat.
Season with salt and pepper, as desired.
Sprinkle with chopped chives.