Grilled Salmon & Asparagus Pasta Salad


Grilled Salmon Asparagus Pasta Salad


  • 1 package (16 ounces) penne pasta

  • 1 pound skin-on salmon fillet

  • 1 tablespoon Food Club® Pure Olive Oil

  • ½ teaspoon Food Club® Iodized Salt

  • ½ teaspoon Food Club® Black Pepper

  • ½ bunch asparagus, trimmed (about ½ pound)

  • ⅓ cup 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


  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. 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.

  3. In large skillet, toast almonds over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.

  4. 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.