Asparagus and smoked salmon farfalle

    30 min

    This is a light summery pasta salad that I love because the flavours go so well together. Lemon juice and a drizzle of good olive oil finish everything off nicely. It does taste best when chilled for 1 or 2 hours.

    48 people made this

    Serves: 4 

    • 250g (9 oz) farfalle pasta
    • 90g (3 oz) fresh steamed asparagus
    • 30g (1 oz) smoked salmon, chopped
    • 1 lemon, juiced
    • 1 tablespoon chopped pistachio nuts
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon extra-virgin olive oil
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Cook farfalle according to packet instructions; rinse under cold water and drain.
    2. Steam the asparagus over boiling water and cook until tender but still firm. Drain, cool and chop.
    3. In a large bowl, combine the farfalle, asparagus, smoked salmon, lemon juice, pistachio nuts, basil, olive oil and salt and pepper. Mix well and refrigerate for 1 to 2 hours. Remove from refrigerator and serve.

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    Reviews in English (26)


    Used different ingredients. would use pine nuts instead of pistacios, sounds yummy  -  11 Dec 2008


    We served it warm, too and really liked it!  -  02 Jan 2002  (Review from Allrecipes US | Canada)


    It was so easy to make and absolutely yummy. I threw in some cherry tomatoes for added color and flavor.  -  15 Jul 2002  (Review from Allrecipes US | Canada)