Salmon: Salmon Basil Pesto Pasta Salad
Great way to use leftover cooked or grilled Salmon
Best to bring leftovers to room temperature to soften the oils.
Ingredients
leftover smoked, baked or grilled Sockeye salmon (1 to 1-1/2 c. broken up)
4 c. cooked pasta (bowtie, penne, rigatoni or a mixture)
1 c. cherry tomatoes, halved
2 Tbls. basil pesto (approximately)
olive oil, to thin
sea salt and fresh pepper, to taste
Instructions
In a large bowl, add cooked pasta, cherry tomatoes and salmon.
Stir in about 2 tablespoons basil pesto and drizzle a little olive oil to thin.
Season with salt and pepper as desired.
Serve immediately.
Store leftovers in the refrigerator.
NOTE: You can adjust ingredients as you wish.