Best Penne Rigate And Smoked Salmon Pasta Salad Recipes

Penne Rigate and Smoked Salmon Pasta Salad image

Provided by Manami

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups dreamfields penne rigate
6 tablespoons reduced-fat mayonnaise
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon fresh tarragon, chopped or 1 tablespoon fresh dill, shaved off
2 pinches crushed red pepper flakes (optional)
1 medium shallot, finely chopped
1 lb asparagus, ends trimmed, blanched, cut into 1-inch pieces
1/2 lb cold smoked salmon, cut into 1/2-inch pieces
kosher salt
fresh ground black pepper
1/4 cup chopped chives

Steps:

Cook pasta according to package directions; drain.
Rinse with cold water; drain again.
Meanwhile, in medium bowl, stir together mayonnaise, vinegar, mustard, lemon juice, crushed red pepper flakes (if using) and tarragon or dill (I prefer dill - due to the fact of tarragons licorice flavor).
Add chopped shallot.
In large bowl, toss together asparagus, salmon and pasta.
Add dressing; toss gently to coat.
Season with salt and pepper, as desired.
Sprinkle with chopped chives.

Nutrition Facts : Calories 372.1, Fat 11.2, SaturatedFat 1.9, Cholesterol 20.9, Sodium 706.5, Carbohydrate 47.7, Fiber 4.3, Sugar 3.6, Protein 20.7

Penne with Cream, Smoked Salmon, and Chives image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 9

Coarse salt and ground pepper
12 ounces penne rigate or other short pasta
1 1/2 teaspoons unsalted butter
3 tablespoons minced shallot
1/4 cup dry white wine
1 cup heavy cream
1 teaspoon fresh lemon juice
4 ounces thinly sliced smoked salmon, cut into 1-inch pieces
2 tablespoons chopped fresh chives

Steps:

In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a small saucepan, melt butter over medium. Add shallot; season with salt and pepper. Cook until soft, about 5 minutes. Add wine and cook until evaporated, about 5 minutes. Add cream; bring to a boil. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cream mixture to pasta pot, along with lemon juice, smoked salmon, and chives. If necessary, adjust consistency with reserved pasta water and season with salt and pepper.

Nutrition Facts : Fiber 3 g

Smoked Salmon Penne image

Provided by blucoat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb penne (or your favourite shaped pasta like bowties, long pastas like spaghetti don't work as well)
1 cup room temperature cream cheese
1 bunch fresh dill, chopped
4 green onions, sliced
1 lemon, juice and zest of
1 tablespoon Dijon mustard
1/4 cup capers
8 ounces smoked salmon (or more)
sprinkled sea salt & freshly ground black pepper, to taste

Steps:

Bring a large pot of salted water on to boil. Season it liberally with salt. When it boils, add your choice of pasta. Cook to el dente, until the pasta is cooked through but still pleasantly chewy.
Scoop out 1 cup or so of the starchy cooking water. Drain the pasta but not quite all the way. Leave it a bit wet. Put the pasta back into the pot along with a splash or two of the reserved water, about 1/2 cup or so in total then immediately add the rest of the ingredients.
While the pasta is till steaming hot toss well melting the cheese and forming the creamy sauce. Season with salt and pepper. Serve immediately.

Pasta with Smoked Salmon and Capers image

Provided by Mitchell Davis

Yield Serves 4

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 small onion, chopped
1/4 pound smoked salmon, chopped
1 cup heavy cream (a.k.a. whipping cream)
3 tablespoons capers, drained
Salt and freshly ground black pepper to taste
N/A freshly ground black pepper
1 pound pasta, cooked al dente, drained (reserving about 1/4 cup of the cooking water), and tossed with olive oil
N/A olive oil
Freshly grated imported Parmesan cheese

Steps:

In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese.