Okay team, it’s that time of the week again. A few of you have asked for some non-veggie options and so this week we have a fish option but fear not veggie/vegans amongst us as the salmon can easily be omitted, or swapped for something like chunky avocado, egg or cheese, or tofu. It’s very versatile.
Zesty pasta salad w/ salmonPrint This
- 2 cooked salmon fillets
- 3 good handfuls brown penne pasta
- 100g cherry tomatoes, halved
- 3 bell peppers, chopped
- 1 courgette, chopped
- 1 red onion, diced
- 3 handfuls of spinach, washed
- Olive oil
- FOR THE DRESSING
- 1 tbsp olive oil
- Juice of 1/2 lemon
- 1 tsp of Dijon or wholegrain mustard
- Salt + pepper
Cook the pasta as per packet instructions. Drain in cold water and set aside.
Heat a good drizzle of oil in a large frying pan over medium heat and add the onion, peppers, courgette and a pinch of salt for 10 minutes until soft.
Once the veggies are soft, stir through the pasta and cherry tomatoes. Transfer to a bowl, allow cool for 20 minutes. Stir through the spinach.
To make the dressing whisk the ingredients together in a small bowl. Pour over the pasta salad when cool and divide between 3 lunch boxes.
Break up the salmon fillets with a fork and add to the top of the pasta.