Adapted from EatZI's
We found a copy of this recipe from EatZI's and adapted it - we love it! Even though the recipe calls for chicken, it adapts beautifully to salmon or kosher faux "crab" meat – which is our favorite. The citrus dressing is the real star of this divine pasta salad – it is light and refreshing.
8 - 12 ounces gemelli shaped pasta, or any shaped pasta
1/4 cup pine nuts
1/4 cup frozen corn, defrosted
10 ounces chicken
1/4 lb asparagus
2 tablespoons minced fresh rosemary or to taste
2 tablespoons apple cider vinegar
salt and pepper
4-6 tablespoons honey
3 tablespoons Dijon mustard
Juice and zest of 1/4 oranges
1/2 cup olive oil
1/2 cup dried cranberries
Preheat oven to 350 degrees.
Cook pasta according to package directions. Rinse and drain well.
Meanwhile, toast pine nuts in a single layer in preheated oven for 10 minutes.
Remove corn from freezer and set aside to thaw.
Poach chicken* in a small amount of water until no longer pink. Remove from water and drain. When cool enough to handle, cut chicken into 1/2-inch cubes.
Blanch asparagus until of desired doneness. Drain and cool. When cool enough to handle, slice into 1-inch pieces.
In a large bowl, mix rosemary, vinegar, salt, pepper, honey, mustard, orange juice and olive oil.
In another bowl, combine pasta, pine nuts, thawed uncooked corn, chicken, asparagus, orange zest and dried cranberries. When well-mixed, add to bowl with dressing and toss to combine.
Serve at room temperature.
Yield: about 6 servings
We have made this with Dyna-Sea Brand Imitation Crab Meat Sticks (16 ounce package). Just dice about 1/2 of the package and add it in place of the chicken. We have also used cooked, flaked salmon and it is equally delicious.
Recipes: Salads, Pasta, Poultry or Fish, Kosher