This Pasta salad with salmon and peas is a lunch you'll be looking forward to. Made with pesto and asparagus, this dish is simple but delicious.
Serves22
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
100g farfalle pasta
50g snow peas, halved diagonally
½ cup (60g) frozen peas
1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
½ x 185g pkt Coles Hot Smoked Salmon Pepper Fillets, coarsely flaked
60g baby rocket leaves
Walnut & mint pesto
40g baby rocket leaves
½ cup mint leaves
¼ cup (25g) walnuts, toasted
1 small garlic clove, crushed
2 tbs finely grated parmesan
⅓ cup (80ml) olive oil
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the snow pea, peas and asparagus in the last 2 mins of cooking. Refresh under cold water and drain well. Return the pasta mixture to the pan.
Step 2
Meanwhile, to make the walnut & mint pesto, place the rocket, mint, walnuts, garlic and parmesan in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Season.
Step 3
Add salmon and rocket to the pasta mixture with half the pesto. Toss to combine. Serve with remaining pesto.
