Ingredients
- 250 g Leftover cooked salmon (poached, roasted or grilled)
- 250 g Rotini, penne, bowties or other chunky pasta, cooked
- 1 cup cooked asparagus or green beans, cut into 1-inch pieces
- 1 cup cherry or grape tomatoes, halved
- 1 Red or yellow bell pepper, diced (raw or grilled)
- 1 cup torn spinach (optional)
- 1/3 cup crumbled feta or goat cheese
- olive oil, to taste
- balsamic vinegar or lemon juice, to taste
- salt and pepper, to taste
How to Make It
Flake the salmon into bite-sized pieces and toss it with the pasta, vegetables and crumbled feta; drizzle with olive oil and balsamic vinegar, sprinkle with salt and pepper and toss to coat.
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