This salmon pasta salad is quick to make and bursting with flavour. Add it to your weeknight menu for an easy main or tasty side.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
300g Coles Bowties pasta
100g green beans, trimmed, halved lengthways
4 Coles Australian Free Range Eggs
320g mixed medley tomatoes, halved
60g pkt Australian Baby Spinach & Rocket
2 x 150g pkts Coles Tasmanian Hot Smoked Salmon Portions, skin removed, coarsely flaked
1/3 cup (40g) pitted black olives
2 tbs drained capers
1/4 cup (60ml) extra virgin olive oil
1/4 cup (60ml) lemon juice
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook pasta in a large saucepan of boiling water following packet directions or until al dente, adding the beans for the last 5 mins of cooking. Refresh under cold water. Drain well. Transfer the pasta mixture to a large serving platter.
Step 2
Meanwhile, bring a small saucepan of water to the boil. Add the eggs and cook for 5 mins for soft yolks or until eggs are cooked to your liking. Refresh under cold water.
Step 3
Add the tomato, spinach and rocket, salmon, olive and capers to the pasta mixture. Season. Toss to combine.
Step 4
Whisk the oil and lemon juice in a small bowl until well combined. Drizzle over the salad. Peel each egg and cut in half. Arrange over the salad to serve.
2 x 150g pkts Coles Tasmanian Hot Smoked Salmon Portions, skin removed, coarsely flaked
1/3 cup (40g) pitted black olives
2 tbs drained capers
1/4 cup (60ml) extra virgin olive oil
1/4 cup (60ml) lemon juice
Description
This salmon pasta salad is quick to make and bursting with flavour. Add it to your weeknight menu for an easy main or tasty side.
Method
Step 1
Cook pasta in a large saucepan of boiling water following packet directions or until al dente, adding the beans for the last 5 mins of cooking. Refresh under cold water. Drain well. Transfer the pasta mixture to a large serving platter.
Step 2
Meanwhile, bring a small saucepan of water to the boil. Add the eggs and cook for 5 mins for soft yolks or until eggs are cooked to your liking. Refresh under cold water.
Step 3
Add the tomato, spinach and rocket, salmon, olive and capers to the pasta mixture. Season. Toss to combine.
Step 4
Whisk the oil and lemon juice in a small bowl until well combined. Drizzle over the salad. Peel each egg and cut in half. Arrange over the salad to serve.
