Salmon & Tomato Pasta Salad
Prep Time
Serves
Cooking Mode
4 salmon fillet portions (5 oz/150 g each)
2 tbsp olive oil, divided
½ tsp each salt and pepper, divided
4 cups rotini pasta, cooked according to package directions,
drained and rinsed with cold water3 tomatoes, finely diced
½ yellow pepper, finely diced
2 cloves garlic, minced
1 cup loosely packed basil leaves, roughly torn
½ cup grated Parmesan cheese
1 tbsp balsamic vinegar
4 salmon fillet portions (5 oz/150 g each)
2 tbsp olive oil, divided
½ tsp each salt and pepper, divided
4 cups rotini pasta, cooked according to package directions,
drained and rinsed with cold water3 tomatoes, finely diced
½ yellow pepper, finely diced
2 cloves garlic, minced
1 cup loosely packed basil leaves, roughly torn
½ cup grated Parmesan cheese
1 tbsp balsamic vinegar
Directions
1Brush salmon with 1 tbsp (15 mL) olive oil. Season with ¼ tsp (1 mL) each salt and pepper. Individually wrap salmon pieces in foil. Place on grill preheated to medium. Close lid and cook about 7 min., until fish is cooked through. Remove from grill. Be careful of steam when opening packets. Cool salmon completely.
2Meanwhile, combine pasta, tomatoes, yellow pepper, garlic , basil and cheese in large bowl or serving dish. Flake salmon with a fork. Add to pasta mixture.
3In small bowl or cup, whisk together remaining 1 tbsp (15 mL) olive oil, balsamic vinegar and remaining ¼ tsp (1 mL) each salt and pepper. Drizzle over pasta salad; toss gently.
Disclaimer
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Personal Note
Personal Note
