Chilled Penne With Asparagus, Smoked Salmon And Poppy Seeds Recipe
Servings: 4
Ingredients
- 6 Tbsp. Mayonnaise
- 1 1/2 Tbsp. Dijon mustard
- 1 1/2 Tbsp. Lowfat sour cream
- 1 Tbsp. Fresh tarragon, minced
- 1 Tbsp. Fresh lemon juice
- 1 Tbsp. Poppy seeds
- 2 c. Penne pasta
- 1 1/2 lb Asparagus, tough ends trimmed, 1/2" pcs
- 1/2 c. Green onions, thinly sliced
- 4 ounce Smoked salmon, cut into 1/2" pcs
Directions
- Whisk first 6 ingredients in medium bowl. Season with salt and pepper.
- Cook pasta in large pot of boiling water till almost tender but still hard to bite. Add in asparagus and cook till crisp-tender, about 2 min longer.
- Drain, reserving 1/4 c. cooking liquid. Rinse with cool water till cold.
- Drain well. Transfer pasta and asparagus to large bowl. Add in green onions and smoked salmon. Mix reserved cooking liquid into dressing. Add in to salad; toss to blend. Season with salt and pepper. Refrigerateat least 1 hour and up to 6 hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 4 servings | |
| Calories 701 | |
| Calories from Fat 223 | 32% |
| Total Fat 25.29g | 32% |
| Saturated Fat 4.3g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 205mg | 9% |
| Potassium 633mg | 18% |
| Total Carbs 94.38g | 25% |
| Dietary Fiber 6.7g | 22% |
| Sugars 5.56g | 4% |
| Protein 24.27g | 39% |
