Yield: 6 Servings
|1 pounds||Radiatore or Rotini OR other medium pasta shape, uncooked|
|6 tablespoons||Vegetable oil|
|Freshly ground black pepper|
|1 pounds||Boneless salmon fillets skinless, fresh or frozen cooked and chopped, OR... Canned salmon drained and flaked|
|1||Papaya; peeled, seeded and chopped*|
|1 cup||Cherry tomatoes|
|1 bunch||Scallions; finely sliced|
|1||Yellow bell pepper; chopped|
|1 medium||Cucumber, quartered lengthwise and sliced|
|1 small||Jalapeno; seeded, ribs removed and finely minced|
|2 tablespoons||Chopped fresh cilantro; OR Dried cilantro|
|3 tablespoons||Rice wine vinegar|
|3 tablespoons||White wine vinegar|
|3 drops||Hot sauce|
* (if unavailable, substitute 1 mango or 2 peaches, or 2 nectarines, or 1 15-oz. can papaya or favorite fruit in light syrup, drained and chopped)
Prepare pasta according to package directions; drain and transfer to a medium bowl. While pasta is still warm, mix in vegetable oil. Season with freshly ground black pepper. Set pasta aside to cool.
In a medium mixing bowl, add the salmon, papaya, tomatoes, scallions, yellow pepper and cucumber. Toss together with pasta.
In a small bowl, combine the jalapeno, cilantro, both vinegars and hot sauce. Toss the pasta with the dressing and refrigerate. Serve well chilled.
Each serving provides: 373 Calories; 19⅖ g Protein; 40⅒ g Carbohydrates; 14.9 g Fat; 33.7 mg Cholesterol; 54 mg Sodium.
Calories from Fat: 36%
Copyright National Pasta Association () (Reprinted with permission)