Grilled Salmon Asparagus Pasta Salad

Grilled Salmon & Asparagus Pasta Salad

Ingredients

  • 1 package (16 ounces) Food Club Penne Rigate
  • 1 pound Full Circle Market Alaskan Keta Salmon Fillets
  • 1 tablespoon Food Club Pure Olive Oil
  • ½ teaspoon Food Club Iodized Salt
  • ½ teaspoon Food Club Ground Black Pepper
  • ½ bunch asparagus, trimmed (about ½ pound)
  • ⅓ cup Brookshire Brothers Sliced Almonds
  • ⅓ cup Food Club Real Mayonnaise
  • ¼ cup Food Club Stone Ground Dijon Mustard
  • 2 tablespoons Food Club Distilled White Vinegar
  • 2 teaspoons chopped fresh dill
  • ⅓ cup pitted and chopped Food Club Whole Spanish Queen Olives

Directions

  1. Prepare outdoor grill for direct grilling over medium-high heat. Cook pasta as label directs; drain, rinse with cold water and cool.
  2. Brush salmon with ½ tablespoon oil; sprinkle with ⅛ teaspoon each salt and pepper. In medium bowl, toss asparagus, remaining ½ tablespoon oil, and ⅛ teaspoon each salt and pepper.
  3. Place salmon, skin side up, and asparagus on hot grill rack; cover and cook salmon 8 minutes or until internal temperature reaches 145°, turning once, and asparagus 5 minutes or until tender-crisp, turning frequently. Transfer salmon to large plate and asparagus to cutting board; cool slightly and remove skin from salmon. Cut salmon and asparagus into 1-inch pieces; cool.
  4. In large skillet, toast almonds over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
  5. In large bowl, whisk mayonnaise, mustard, vinegar, dill, and remaining ¼ teaspoon each salt and pepper; fold in olives, pasta, salmon and asparagus. Serve pasta salad sprinkled with almonds. Makes about 10 cups.