Herb Fusilli and Salmon Salad

Herb Fusilli and Salmon Salad

This Herb Fusilli and Salmon Salad makes a fantastic main course for summertime dining or picnicking. It’s easy to prepare and doesn’t require you to heat up the oven during those long days when the sun is blazing.


8 ounces dried fusilli
1 red bell pepper, quartered and seeded
1 small red onion, sliced
12 cherry tomatoes, halved
1 (6-to 7-ounce) can salmon, drained

for the dressing:
⅓ cup olive oil
3 tablespoons sherry vinegar
1 tablespoon lime juice
1 teaspoon mustard
1 teaspoon honey
¼ cup fresh basil, chopped plus extra for garnish


Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8-10 minutes until tender.

Place the bell pepper quarters under a preheated broiler and broil 5-8 minutes, until blackened. Transfer to a bowl and cover, let sweat for about 10 minutes.

Drain pasta and set aside.

Peel and discard bell pepper skins. Slice into strips.

the dressing:
In a large bowl, whisk together the olive oil, sherry vinegar, lime juice, mustard, honey and the fresh basil.

Add the pasta, bell pepper strips, onion, tomatoes and salmon. Toss together gently, then divide among serving bowls. Garnish with basil sprigs and serve right away.

Makes 4 servings

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