Recipes: Supper with Little or No Cooking

the recipes

august 2002

Supper with Little or No Cooking

Italian Style Salmon Pasta Salad

(makes 6 servings)

1	pound (480 g) cooked salmon fillets
8	ounces (240 g) small or medium shell pasta, cooked au dente and drained
2	vine ripe tomatoes, about 1 pound (480g) total, seeded and chopped
1	red bell pepper, seeded and chopped
1	shallot, minced
1	clove garlic, minced
1/2	pound (240 g) asparagus, tough ends removed, simmered until just crisp-cooked, refreshed in ice water, and cut into 1-inch (2.5 cm) sections
1/4	cup (14 g) fresh basil leaves, chopped
1/4	cup (14 g) fresh flat leaf parsley, chopped
1/3	(80 ml) cup fresh lemon juice
2	tablespoons olive oil
1/2	teaspoon kosher salt (optional)
	freshly ground pepper

Break the salmon into bite-sized chunks and place in a large serving bowl. Add the pasta, tomatoes, bell pepper, shallot, garlic, asparagus, basil and parsley.
Toss with lemon juice and olive oil. Season with salt (if using) and pepper. Serve either at room temperature or cold.

Per serving:

331 calories (24% calories from fat), 26 g protein, 9 g total fat (1.3 g saturated fat), 37 g carbohydrate, 3 g dietary fiber, 51 mg cholesterol, 77 mg sodium, 720 mg potassium

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