Salmon, white bean & pasta salad
Napolina Organic Chickpea Fusilli
Chicken stock cube(s)
½ cube(s), 80ml stock
Red Wine Vinegar
½ zest(s) of 1
Cannellini Beans, cooked
1 can(s), large, drained
Pink Salmon, canned
1 can(s), medium
Karyatis Roasted Red Peppers (in brine)
250 g, drained
Capers, in Brine
- 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.
- 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.
- Divide between bowls and serve garnished with the parsley.