< Back to all recipes

Salmon Salad with Gluten free Penne Rigate Pasta

Cooking Time: 60 minutes


  • 1 pack Gluten Free Penne Rigate Pasta
  • 2 medium zucchini
  • 1 clove garlic
  • 2 C halved cherry tomatoes
  • 4 leaves basil
  • 4 tbsp extra-virgin olive oil
  • 1 tbsp vinegar
  • 1 tsp dried oregano
  • Salt
  • Pepper
  • 4 Salmon Fillets


  • 1.
    Cook pasta according to the package directions. Drain and set aside
  • 2.
    Heat large pot salted water to boiling on high. Add zucchini; cook 3 minutes or until just tender. With slotted spoon, shaking dry, transfer to large bowl along with garlic, cherry tomatoes, basil, 3 tablespoons olive oil, vinegar, and oregano. Stir gently. Season with salt and pepper to taste. Cover; set aside.
  • 3.
    Add Cooked pasta to bowl with vegetables.
  • 4.
    Meanwhile, heat 30 cm non-stick skillet on medium-high. Rub remaining tablespoon of olive oil on flesh side of salmon fillets, season with salt and pepper. Add to pan, skin side up. Cover: cook 3 to 4 minutes or until bottom is browned. Discard skin. To serve, discard garlic in pasta; divide among 4 plates. Top with salmon and any leftover dressing.

Tried this recipe