- 8 ounces small shell whole wheat pasta
- 1/2 cup prepared basil pesto
- 1/2 cup light Italian salad dressing
- 2 medium fresh zucchini, cut in thin half-moon slices
- 1 pint cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 (8 oz.) package baby bella mushrooms, thinly sliced
- 1 (6 to 8 oz.) skinless, boneless, wild Alaska salmon fillet, cooked and flaked
- Salt and pepper, to taste
- Cook pasta according to package directions; drain well. Let cool slightly.
- In a large bowl, toss pasta with pesto and dressing. Set aside.
- Add zucchini, tomatoes, onion and to pasta and stir to combine. Gently fold in salmon; season to taste with salt and pepper. Serve immediately or chill before serving.
Substitute 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked for salmon fillet, if desired.
The Many Benefits of Salmon
Alaska canned pink salmon has four times the omega-3s EPA and DHA, and 12 times the vitamin D as many popular canned meats and fish. It also has 25 percent of adults’ Recommended Daily Allowance for calcium and nearly meets the daily reference amount for selenium. Traditional pack canned salmon contains skin and delicate, edible bones that are rich in calcium and magnesium. Pressure-cooked in the can, they are so soft they can be easily blended into the salmon, adding extra nutrients and flavor. Skinless, boneless Alaska salmon is also available in cans and pouches.
Pink salmon — the variety commonly found in cans — has a light color and mild flavor, while red salmon (or sockeye) has a richer, more intense flavor and color.