Friday, September 3, 2010


This is another recipe from the church cookbook and was sumbitted by Deb Skea.  She always brings great treats and salads to things. I am always sure to get a bite of what she brings.This salad is actually quite healthy and delicious.  Great Omega 3 fatty acids, and a great combo of protein, dairy and carbs.  This is a really satisfying salad and you could eat it as a meal.  The only change I made to this recipe was using tri colored pasta instead of regular and using fresh basil instead of dried. DELICIOUS. Try to use the wild caught pacific salmon if available.

2 cups rigatoni (4oz.) I use the tri color
cook the rigatoni in boiling salted water for 10-15 minutes until al dente. drain, rinse with cold water and drain well.,

For dressing, combine the following in a jar:
3 TBSP extra virgin Olive Oil
3 TBSP Lemon Juice
1 tsp Honey
1/2 tsp dried basil, crushed (or you can use 3/4 TBSP fresh ripped small)
1/2 tsp salt.
cover and shake well.

in large bowl combine rigatoni and dressing, tossing well to coat evenly.
Cover and chill a minimum 2 hours.

before serving:
1 can (7.5 oz)  wild caught salmon, drained.
remove any skin and bones from the salmon and break into chunks. You can also use leftover salmon from a previous dinner if you dont want to use the canned.

1 small cucumber, halved lengthwise, seeded and sliced
1/2 cup crumbled feta cheese

combine your rigatoni with the salmon and feta and cucumber.
Voila. A delicious, healthy pasta salad.

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