Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Radiatore or Rotini OR other medium pasta shape, uncooked |
6 tablespoons | Vegetable oil |
\N \N | Freshly ground black pepper |
1 pounds | Boneless salmon fillets skinless, fresh or frozen cooked and chopped, OR... Canned salmon drained and flaked |
1 \N | Papaya; peeled, seeded and chopped* |
1 cup | Cherry tomatoes |
1 bunch | Scallions; finely sliced |
1 \N | 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.
Serves 6-8
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)