New Taste Journal

Whole Grain · Whole Food · Big Flavors

Summer Pasta Salad
w/ Watermelon, Avocado, Lemon-Basil Vinaigrette

With Cold Broiled Salmon

New Taste Thinking:
This is one of those recipes that comes from having wonderful leftovers in the fridge. You can enjoy the salad with or without the salmon or you can add another lean protein like shrimp, chicken, steak or other.

Ingredients:

5      Cups Cooked and Chilled Fusilli Pasta, whole grain
2      Stalks Celery
1      Cup Watermelon
3      Cups Spring Mix, or other lettuce, about 3 ounces
1      Tomato
2      Green Onions
1      Avocado
10    Ounces Broiled Salmon, more or less, cold, leftover

1      Recipe Lemon-Basil Vinaigrette

Watermelon scoops are a great snack.

Stick a fork in 'em and take a bite.

They also taste great in salads.

Leftover pasta from a few days ago. (kasha recipe)

Leftover salmon from the other night.

Yes, I almost burnt it.

Dice celery into small pieces.

Slice green onion thin.

Cut watermelon into bite size pieces.

Measure spring mix or other lettuce.

Cut tomato into wedges.

Save avocado for the end.

Place pasta into a large mixing bowl.

Add all of the vegetables minus avocado.

Prepare one recipe of lemon-basil vinaigrette.

This is done at the last minute to keep the bright green color of the basil from fading.

Pour all of the dressing over ingredients in bowl.

Toss everything together and serve.

Garnish with avocado slices and protein if you like.

This recipe will serve 5 as a main course for lunch or dinner.

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New Taste Journal

Whole Grain · Whole Food · Big Flavors