Salmon, white bean & pasta salad
4
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
A storecupboard recipe that makes an effortlessly delicious lunch in next to no time. Ideal for taking to work as it can be served warm or cold and transports well.
Ingredients
Chickpea pasta
120 g, fusilli
Chicken stock cube(s)
½ cube(s), 80ml stock
Red wine vinegar
60 ml
Olive Oil
1½ tablespoon(s)
Lemon
½ zest(s) of 1, finely grated
Cannellini Beans, cooked
1 can(s), large, drained, drained and rinsed
Pink Salmon, tinned
1 can(s), medium, drained
Roasted red peppers in brine, drained
250 g, drained weight, drained and chopped
Red onion
1 small, chopped
Capers, in Brine
4 teaspoon(s), drained
Parsley, fresh
1 tablespoon(s), to serve
Instructions
1
Bring a large pan of water to the boil, add the pasta and cook to pack instructions, until al dente. Drain and cool under cold running water, then drain again and set aside.
2
Whisk together the chicken stock, vinegar, oil and lemon zest in a large bowl. Season, then add the cooked pasta, beans, salmon, roasted pepper, onion and capers and toss to combine.
3
Divide between bowls and serve garnished with the parsley.
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