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.
47 people made this
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
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Method Prep:10min › Cook:20min › Ready in:30min
Cook farfalle according to packet instructions; rinse under cold water and drain.
Steam the asparagus over boiling water and cook until tender but still firm. Drain, cool and chop.
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.