Friday, March 13, 2009

Salmon Pasta and Artichoke Toss

I had this at a friend's birthday party and it was so good I had to get the recipe. So, here it is! Thanks Margaret and Karen!

1 (12 oz.) box bow tie pasta (cooked & drained, according to package)
1 cup marinated artichoke hearts (drained & quartered)
1 1/2 cup roma tomatoes, chopped
1 1/2 cup mozarella or provolone, cubed
1 (3.8 oz.) can sliced black olives, drained
1/4 cup sliced red onion
1/4 cup sliced fresh basil leaves
1 (12 oz.) bottle light or regular creamy garlic italian vinaigrette
1 (7.1 oz.) pouch or 2 (3.0 oz. pouches) chicken of the seas premium skinless & boneless pink salmon

In a large bowl, combine all ingredients, EXCEPT salmon.
Then, flake and gently fold in salmon and pepper to taste.
Cover and refrigerate 30 min- 24 hours.
Toss before serving.
Garnish is more basil leaves if desired.

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