Name: Pasta Salad with Salmon, Artichokes, Pine Nuts & Basil Vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 3 tbsp capers; 1 ½ English cucumbers; ¾ cup French vinaigrette; 1 small pkg fresh basil; 1 ½ lemons; ⅓ cup pine nuts; 1 ½ (340 g) jars roasted red bell peppers; 425 g rotini pasta; 3 (213 g) cans wild pink salmon, traditional style; black pepper; salt

Pasta Salad with Salmon, Artichokes, Pine Nuts & Basil VinaigrettePasta Salad with Salmon, Artichokes, Pine Nuts & Basil Vinaigrette — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

3 tbsp capers

1 ½ English cucumbers

¾ cup French vinaigrette

1 small pkg fresh basil

1 ½ lemons

⅓ cup pine nuts

1 ½ (340 g) jars roasted red bell peppers

425 g rotini pasta

3 (213 g) cans wild pink salmon, traditional style

black pepper

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, wash and dry the fresh produce.

Juice lemons into a large bowl.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add to the bowl with the lemon juice.

Drain and mince capers. Add to the bowl along with vinaigrette, salt, and pepper; stir to combine the dressing.

Trim and medium dice cucumbers. Add to the bowl with the dressing.

Drain and roughly chop roasted peppers and artichoke hearts. Add both to the bowl.

Drain salmon, add to the bowl, and flake with a fork.

When the pasta is done, drain and rinse under cold water to cool. Add to the bowl and stir to combine the pasta salad.

To serve, divide pasta salad between plates or bowls; sprinkle with pine nuts. Enjoy!

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