|8 oz • dry, small shell pasta|
|2 tsp • teaspoons garlic, finely minced|
|1/2 cup • basil pesto|
|1/2 cup • high-quality light Italian salad dressing|
|1 • zucchini, cut in 1/2-inch half-moon slices|
|1 • pint cherry tomatoes, halved|
|1 • small red onion, thinly sliced|
|3/4 cup • frozen peas, defrosted|
|1 • can (14.75 ounces) or 2 cans (7.5 ounces each) traditional pack Alaska Salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked|
|Salt and pepper to taste|
Cook the pasta according to package directions, drain well. Let cool slightly then toss with the garlic, pesto
and dressing. Set aside.
Meanwhile, put the zucchini in a covered microwavable container and cook on high for 2 minutes or until just
tender and bright green.
Toss the blanched zucchini, tomatoes, onion and peas into the pasta and stir to combine. Break the salmon into
large chunks then gently fold in. Season to taste with salt and pepper. Serve immediately or chill before serving.
Tip: This salad is best tossed together right before serving so pesto and flavors stay bright.