Penne Rigate And Smoked Salmon Pasta Salad

• 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

1. Cook pasta according to package directions; drain.
2. Rinse with cold water; drain again.
3. 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).
4. Add chopped shallot.
5. In large bowl, toss together asparagus, salmon and pasta.
6. Add dressing; toss gently to coat.
7. Season with salt and pepper, as desired.
8. Sprinkle with chopped chives.

dreamfields penne rigate, mayonnaise, balsamic vinegar, mustard, lemon juice, fresh tarragon, red pepper, shallot, cold smoked salmon, kosher salt, fresh ground black pepper, chives

Taken from www.food.com/recipe/penne-rigate-and-smoked-salmon-pasta-salad-430582 (may not work)