Penne Rigate and Smoked Salmon Pasta Salad

From the kitchen of "Dreamfields Pasta" and Chef Jim Coleman - March 1, 2010 article. We tried these and diabetics can eat them without too much to worry about. High-Fiber, italian, Low-Calorie, Low-Digestible-Carbs, Low-Saturated-Fat, main-dish, penne, quick, salads :)

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

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.