Make your salad interesting with a combination of asparagus, salmon, and shell pasta. This nutrient-dense meal has a good amount of greens, carbs and protein to get you through the day. It’s also incredibly tasty and easy to prepare!
- 375 g shell pasta
- 400 g asparagus, trimmed
- 415 g can red salmon, drained, flaked
- 100 g watercress, trimmed
- 1 small piece white onion (80 g), sliced thinly
- 1 clove garlic, crushed
- 2 tbsps wholegrain mustard
- 2 tbsps red wine vinegar
- 2 tbsps lemon juice
- ¼ cup (60 ml) olive oil
Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain.
Meanwhile, cut asparagus into 5 cm lengths. Boil, steam or microwave asparagus until just tender; drain. Rinse under cold water; drain.
Combine pasta and asparagus in large bowl with salmon, watercress and onion. Place remaining ingredients in screw-top jar; shake well.
Drizzle dressing over pasta; toss gently to combine.
TIP Shell pasta, or conchiglie, is available in 3 sizes. In addition to the medium shell we used here, there is a smaller shell called conchigliette, which makes a great addition to soups, and a larger shell, called conchiglioni, which is usually served stuffed and baked.