Smoked Salmon and Avocado Pasta Salad

2015-09-17
  • Servings : 25
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Perfect for hot weather and light meals, this colorful salad bursts with pink, green, and red. It was served at the 2015 Flavor Experience conference.

Instructions

Step 1

Cook the Barilla® pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

Toss the tomatoes with some oil and spread them on a sheet pan. Dry them in a 210 degree F oven for 2 hours. Let cool.

Step 3

Combine the pasta and tomatoes with the remaining ingredients. Season with salt and pepper. Cover and refrigerate for at least 15 minutes before serving.

Step 4

To plate: Portion 1 1/2-cup servings.

Ingredients

  • 3 lb. Barillla Penne
  • 3 pints cherry tomatoes, halved
  • Olive oil
  • 6 ripe avocadoes, diced
  • 3 lemons, juiced
  • 3 cups sliced smoked salmon
  • 30 fresh basil leaves, julienned
  • 3 Tbsp. salt-packed capers, rinsed
  • Salt and pepper
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  • Elbows
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  • Penne
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving

Amount Per Serving
Calories 300
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 412mg
17%
Total Carbohydrate 44g
15%
Dietary Fiber 7g
28%
Sugars 4g
Protein 15g
30%

Vitamin A 9%
Vitamin C 15%
Calcium 1%
Iron 14%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.