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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A nice light summer pasta salad for those nights when you don't have a lot of time or desire to spend over your stove. Plus it's delicious and a great way to get those omega fats that are so good for you. Because of wheat allergies, I use quinoa pasta. This recipe would work well with any kind of pasta. Ingredients:
1 (14 ounce) can salmon |
1 (8 ounce) box pasta |
1 medium cucumber |
1 cup grape tomatoes |
1 bunch green onion |
4 tablespoons olive oil |
4 tablespoons cider vinegar |
salt and pepper |
Directions:
1. 1. Cook the pasta according to direction son the box.
2. 2. Drain the salmon and remove the bones.
3. 3. Halve the grape tomatoes.
4. 4. Dice the cucumber.
5. 5. Toss all ingredients in a bowl with the pasta.
6. 6. Salt and pepper to taste. (This is a must.).
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