PASTA SALAD WITH SALMON AND PINE NUTS
300 g farfalle pasta
1 tbsp vegetable oil
1 red onion sliced
1 yellow pepper, finely sliced
1 red pepper finely sliced
1 courgette, cut into ribbons
250 g sundried tomatoes
250 g fresh salmon
70 g rocket
75 ml dressing of your choice
Fresh basil leaves
30 g pine nuts toasted
1
Cook the pasta in boiling water, for 11-12 minutes until al dente; drain return to the pan and toss with half of the oil
2
Meanwhile heat the remaining oil in a large non-stick frying pan and gently fry the onion and garlic for 5 minutes before stirring in the peppers and cooking for a further 5 minutes
3
Add the courgette, tomatoes and the salmon and cook for 4-5 minutes until the salmon is cooked through; remove from the heat then cut the salmon into pieces; add the salmon to the pasta pan along with the peppers, onion, garlic, courgette, tomatoes, rocket and basil; toss well to combine
4
Serve drizzled with the dressing and garnished with the toasted pine nuts
