1 pound rotini pasta
1 -1/2 lbs cooked salmon
1 bunch asparagus, trimmed, cut into bite size pieces
2 heaping tablespoons chopped chives
1 tablespoon chopped fresh dill
Zest and juice of 1 lemon
1 tablespoon cider vinegar
4 tablespoons extra-virgin olive oil
Salt and pepper to taste
- Cook the pasta in salted boiling water until al dente, about 10 minutes. Drain and rinse under cold water. Toss with a drizzle of olive oil.
- Cook the asparagus in salted water until tender crisp.
- Gently toss all ingredients together in a large bowl. Taste and add more vinegar, salt, and pepper if needed. Best if served immediately. Serves 6.