8 oz. angel hair pasta, broken into 3 inch pieces
12 oz. smoked salmon gently broken into bite sized pieces with a fork
1 bunch thin asparagus
1/4 cup olive oil
2 small yellow squash, chopped in bite sized pieces
5 cloves of garlic, minced
6 - 8 cherry or grape tomatoes, quartered
1/4 cup thinly sliced red onion
A mixture of fresh basil, rosemary and parsley, chopped...enough to equal 1/2 cup
Salt and pepper to taste
Cook pasta according to package directions and then rinse with cold water and drain well. While pasta is cooking, heat olive oil in a large skillet over medium high heat. Add the squash first and saute for 1 - 2 minutes then add the asparagus and garlic and let those cook for 1 minute. You want the veggies to barely soften. Remove from heat and let cool.
When vegetables have cooled, combine the drained pasta, salmon and vegetables in a large bowl which has a lid available. Add the olive oil in which the squash, asparagus and garlic cooked. Mix in the tomatoes, onion and herbs. Add desired amount of salt and pepper. Put the lid on the bowl and shake to combine all the ingredients. Refrigerate until ready to serve. Check taste and adjust seasoning if needed. If you'd like, you can also add a little additional olive oil.
Top with freshly grated Parmesan if desired.