Salmon Pasta Salad is simple to prepare and is full of nutrient-dense ingredients. Sometimes, like on a 94F day like today, I just don’t want a hot meal right before bed. This pasta salad hits the spot and there’s no guilt involved. There’s no toxic flavor packets or inferior, poor quality oils. It’s just simple real food that’s incredibly satisfying and delicious. What’s not to love about that?
Ingredients: (yields 8 large dinner portions):
2lbs pan cooked salmon, chopped (easy recipe here)
2 12 oz boxes Jovial pasta (gluten free or einkorn) (here or here)
8 oz organic frozen peas
2 organic cucumbers chopped
1.5 c organic grated raw carrot
7 oz organic feta cheese
1.5 t mineral-rich salt like this
3/4 c organic balsamic vinegar (here)
1/2 c olive oil or avocado oil
Instructions:
Cook the pasta per package instructions. Feel free to cook the peas in the same pot for the same amount of time.
While the pasta and peas are cooking, cook the salmon. I cooked the entire two lbs uncut, then chopped after it was cooked and cooled.
Shred and chop the raw veggies.
Rough chop the salmon.
If your feta cheese isn’t already cut or crumbled, give it a rough chop. It will fall apart more in the salad when it is mixed.
Place cooked, drained and rinsed pasta + peas on the bottom, add the raw veggies and then the salmon+cheese on the top.
Put in your salt, vinegar and oil then mix well. If it all would be too hard to mix in one bowl, separate it into two.
Serve at room temp or chilled.
Enjoy!
Pamm says
Looks delicious! I can’t wait to try it.