Chilled Penne and Smoked Salmon Salad with Fresh Spring Vegetables
3 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
3 tablespoons sour cream
1 tablespoon chopped fresh Dill
1 tablespoon fresh lemon juice
1 teaspoon Old Bay seasoning
Combine all dressing ingredients in medium bowl, cover and place in refrigerator. This can be made ahead.
2 cups penne pasta
12 spears thin asparagus, tough ends trimmed, cut into 1-inch pieces
1 cup snow peas or sugar snap peas
1/2 cup shredded carrots
1/2 cup diced tomatoes
1/2 cup thinly sliced green onions
4 ounces smoked salmon, cut into 1/2-inch pieces Fresh Dill for garnish
Cook pasta in large pot of boiling salted water until almost tender but still firm to bite. Add asparagus and peas and cook until crisp-tender, about 1 minutes longer. Drain and rinse with cold water until cold. Drain well. Transfer pasta, asparagus and peas to large bowl. Add green onions, carrots, tomatoes and smoked salmon. Lightly toss with prepared dressing. Chill at least 1 hour and up to 6 hours. Garnish with fresh Dill.