This pasta salad was delicious! I love fresh dill, and the citrus added a nice flair to the pasta and salmon. I served this warm, but I plan on taking it on picnics this summer, because it would taste just as wonderful slightly chilled.
Pasta Salad
6 cups water
1 pound asparagus, trimmed and cut into 3-inch pieces
1 cup uncooked orzo (rice-shaped pasta)
1 (1 1/4-pound) skinless salmon fillet
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/4 cup thinly sliced red onion
Lemon-Dill Vinaigrette
1/3 cup (1.3 ounces) crumbled feta cheese
1 tablespoon chopped fresh dill
3 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat broiler.
Bring 6 cups of water to a boil in a large saucepan. Add asparagus; cook 3 minutes. Remove asparagus from water, reserving the water in the pan for the orzo. Plunge asparagus into ice water; drain and set aside.
Return reserved water to a boil. Add orzo, and cook 9 minutes or until al dente.
While the orzo cooks, season the salmon with salt, pepper and lemon juice, if desired. Place fish on a foil-lined broiler pan. Broil 15 minutes or until desired degree of doneness.
While the salmon cooks, prepare the vinaigrette by whisking together all of the ingredients in a small bowl. Set aside.
Using 2 forks, break fish into large chunks. Combine fish, orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat.
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