Salmon Pasta Salad With Pesto |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This was my contribution to this year's Thanksgiving dinner. It was very well received by the adults. Not so with the children, though. Pesto just isn't kid food. Ingredients:
1 box rotinni |
1lb. salmon steak |
6-8 green onions (or one med.-sized purple or sweet onion), sliced |
1 red bell pepper, diced |
1 large or 2 small ripe avocado, cut in large dice |
1 small can sliced black (ripe) olives |
1/2 cup pesto (i used scearley's recipe from this site) |
olive oil, high quality virgin |
salt and pepper to taste |
Directions:
1. Cook pasta to al dente according to package directions, then rinse in cold water and drain.
2. Brush salmon lightly with some pesto or olive oil.
3. Broil or bake salmon until it flakes easily with a fork (about 10-15 minutes at 350 degrees). Cool briefly, then flake entire salmon steak and refrigerate.
4. Thin the pesto with a little olive oil (about 2-3 Tbs.)
5. Gently mix all ingredients.
6. Refrigerate until served. Best when refrigerated overnight.
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