Salmon & Tomato Pasta Salad

Prep time: 20min
Total time: 30min
Serves: 6
4
salmon fillet portions (5 oz/150 g each)
2 tbsp
olive oil, divided
30 mL
½ tsp
each salt and pepper, divided
2 mL
4 cups
rotini pasta, cooked according to package directions,
drained and rinsed with cold water
1 L
3
tomatoes, finely diced
½
yellow pepper, finely diced
2
cloves garlic, minced
1 cup
loosely packed basil leaves, roughly torn
250 mL
½ cup
grated Parmesan cheese
125 mL
1 tbsp
balsamic vinegar
15 mL
Per serving (1/6 of the recipe):
calories
410
fat
14 g
saturated fat
3 g
carbs
43 g
sugar
4 g
protein
30 g
cholestrol
60 mg
fibre
3 g
sodium
410 mg

Directions

  1. Brush 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.

  2. Meanwhile, combine pasta, tomatoes, yellow pepper, garlic , basil and cheese in large bowl or serving dish. Flake salmon with a fork. Add to pasta mixture.

  3. In 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.