Ingredients:
- 1 cup halved cherry tomatoes or chopped tomatoes
- 1 large zucchini, thinly sliced into half moons
- 1 red bell pepper, cut into thin strips
- 1/2 cup fresh corn kernels (from 1 large ear of corn)
- 1 large firm, ripe peach or nectarine, diced
- 1/2 cup thinly sliced onion (yellow, white or red onion will work)
- 1/2 cup of your favorite vinaigrette (homemade or bottled)
- 6 ounces dried rotini pasta (about 1 3/4 cup)
- 1 6 ounce can pink salmon
- 1/2 cup fresh basil, cut into ribbons
- 1/2 cup fresh cilantro, chopped (optional)
Directions:
- Toss together first 7 ingredients (through vinaigrette) in a large bowl and let stand 10 minutes.
- Prepare pasta according to package directions.
- Add salmon and cooked pasta to large bowl of vegetables and fruit. Mix well.
- Top with fresh basil and cilantro (if desired).
- Serve warm or at room temperature. Can be made a day ahead and kept refrigerated.
Variations:
It not in season, use frozen corn in place of fresh corn and canned peaches in place of fresh peaches.
Refer to list of vinaigrette recipes to make your own dressing or use your favorite bottled dressing (raspberry, red wine, sun dried tomato and Parmesan vinaigrette work well).
Use any of your favorite pastas: penne, rigatoni, rotini or macaroni shells; try using half regular/half whole wheat or all whole wheat for extra nutrition.
Instead of salmon, use canned tuna or shredded baked chicken, or skip the protein for a delicious meatless side dish.
Use dried basil instead of fresh. Store leftovers in the refrigerator.
Yields 6 servings of 1 1/3 cups
Nutrition Facts:
Per serving
161 calories, 5 g fat (1 g saturated, 8.6 g protein, 19.7 g carbohydrates, 2.4 g fiber, 12.6 g sodium