1628-main

Recipe

Warm Pasta Salad with Salmon

4
Serves
15 MINS
Prep Time
16 MINS
Cook Time
9
Ingredients
Ingredients
Method
  • 1 Treviso™ radicchio lettuce
  • 150 grams grilled eggplant, sliced
  • 150 grams bag baby spinach
  • 350 grams pasta shapes
  • 100 grams sun-dried tomatoes, roughly chopped
  • 100 ml light Italian dressing
  • 1/2 tsp Salt and freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  • 500 grams fresh skinless salmon fillet
  1. Cook pasta in boiling, salted water until al dente or according to packet instructions. Drain well, transfer to bowl, add sun-dried tomatoes and half of dressing. Toss to coat pasta, set aside.
  2. Meanwhile, cut Treviso™ radicchio in half lengthways and remove outer leaves. Heat chargrill or frying pan over high heat. Brush Treviso™ radicchio with seasoned olive oil, cook on each side for about 30 seconds.
  3. Brush salmon with oil and cook on one side for 3 minutes. Turn over and cook other side for 2 minutes, or until cooked to your liking. Set aside to cool slightly.
  4. Roughly chop Treviso™ radicchio and break up salmon into bite-sized pieces.
  5. Add eggplant, Treviso™ radicchio, spinach and remaining dressing to pasta and toss gently. Arrange salmon on top and serve.