Grilled Salmon & Asparagus Pasta Salad

Ingredients

• 1 package (16 ounces) Food Club Penne Rigate
• 1 pound Full Circle Market Alaskan Keta Salmon Fillets
• 1 tablespoon Food Club Pure Olive Oil
• ½ teaspoon Food Club Iodized Salt
• ½ teaspoon Food Club Ground Black Pepper
• ½ bunch asparagus, trimmed (about ½ pound)
• ⅓ cup Brookshire Brothers Sliced Almonds
• ⅓ cup Food Club Real Mayonnaise
• ¼ cup Food Club Stone Ground Dijon Mustard
• 2 tablespoons Food Club Distilled White Vinegar
• 2 teaspoons chopped fresh dill
• ⅓ cup pitted and chopped Food Club Whole Spanish Queen Olives

Directions

1. Prepare outdoor grill for direct grilling over medium-high heat. Cook pasta as label directs; drain, rinse with cold water and cool.
2. Brush salmon with ½ tablespoon oil; sprinkle with ⅛ teaspoon each salt and pepper. In medium bowl, toss asparagus, remaining ½ tablespoon oil, and ⅛ teaspoon each salt and pepper.
3. Place salmon, skin side up, and asparagus on hot grill rack; cover and cook salmon 8 minutes or until internal temperature reaches 145°, turning once, and asparagus 5 minutes or until tender-crisp, turning frequently. Transfer salmon to large plate and asparagus to cutting board; cool slightly and remove skin from salmon. Cut salmon and asparagus into 1-inch pieces; cool.
4. In large skillet, toast almonds over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
5. In large bowl, whisk mayonnaise, mustard, vinegar, dill, and remaining ¼ teaspoon each salt and pepper; fold in olives, pasta, salmon and asparagus. Serve pasta salad sprinkled with almonds. Makes about 10 cups.