Pasta Salad with Asparagus and Salmon

Ingredients

• 400 g farfalle
• 400 g salmon
• 3 EL oil
• 1 bundle green asparagus
• 1 Papaya
• 100 g yogurt
• 1 Garlic clove
• 1 pinch sugar
• 2 EL lemon juice
• white pepper
• 2 EL chopped parsley

Instructions

1. 1.

   Cook the farfalle al dente according to package instructions, rinse under cold water, drain and toss with 1 EL oil.

2. 2.

   Wash the salmon, pat dry, cube it. In remaining oil fry for about 2‑3 minutes, turning occasionally, until golden brown. Remove from heat and let cool.

3. 3.

   Peel the lower third of the asparagus, halve it, and boil in salted water for 10‑15 minutes until al dente. Rinse with cold water and drain.

4. 4.

   Peel the papaya, cut in half, remove seeds, dice the flesh. Combine all salad ingredients and drizzle with dressing before serving.

5. 5.

   For the dressing whisk yogurt with pressed garlic, sugar, lemon juice, and parsley; season with salt and pepper.