Pasta salad is really a to-each-his-own dish. Everyone has a way they prefer it made. Some people love tons of cheese and mayo and decadent fatty bacon in their pasta salad, while some prefer the austerity of raw vegetables and maybe a splash of vinegar. If you prefer it without mayonnaise but with fresh herbs and bright flavors, you may enjoy this version. If you like salmon — even better.

The ingredients

1 pound of dried pasta such as fusilli
8-12 ounces fresh salmon
One red pepper
1-2 ribs of celery
4-5 Tablespoons pickled red onions
1 bunch of asparagus
2/3 bag (2/3 pound) frozen peas

The dressing

1 Tablespoon dijon mustard
Juice of 2 lemons
2-3 Tablespoons sherry vinegar
Half a bunch of fresh dill
Salt and pepper to taste

Don't have pickled red onions? Use this phenomenal Instructable to make some. It's incredibly easy and incredibly worth it. 

Step 1: Boil Your Water for Pasta While Prepping

Put a big pot of salted water on to boil for your pasta. When that water boils, cook the pasta.

While all that water is heating up, finely slice your celery and cut your red pepper into matchsticks. Chop up some dill. 

Cut off the white or rough ends of your asparagus (or snap the ends of by hand if you are up for it) and slice the asparagus about the same length as the red pepper matchsticks you cut previously. 

Make your dressing by whisking together mustard, lemon juice, vinegar, and 2-3 tablespoons chopped dill (or more if you love dill like I do). 
Yum, dill! <br>
Very nice. Well explained step by step images (great photography). I will be preparing this dish for sure!! <br> <br>Thanks for sharing. <br> <br>Regards, <br>Randy

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