Friday, September 3, 2010

Recipe 34: SALMON RIGATONI SALAD (Salad)

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.

THE RECIPE:
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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