Nutrition Facts

Instructions

• STEP 1

  Fill a medium saucepan 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.

  • ½ tsp salt
  • 5 oz rotini pasta

• STEP 2

  Meanwhile, wash and dry the fresh produce.

  • ½ lemon
  • ½ small pkg fresh basil
  • ½ English cucumber

• STEP 3

  Juice lemon into a medium bowl.

• STEP 4

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

• STEP 5

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

  • 1 tbsp capers
  • ¼ cup French vinaigrette
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 6

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

• STEP 7

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

  • ½ (12 oz) jar roasted red bell peppers
  • 1 (6 oz) jar artichoke hearts, marinated

• STEP 8

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

  • 1 (7.5 oz) can wild pink salmon, traditional style

• STEP 9

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

• STEP 10

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

  • ⅛ cup pine nuts