Sun-Dried Tomato Salmon and Pesto Pasta Salad
with Rocket, Cucumber, Tomato and Greek Style Cheese
With sun-soaked Greek inspired flavours, this Sun-Dried Tomato Salmon and Greek Style Pasta Salad is full of flavour. The combination of sun-dried tomato paste, crumbly white cheese and oregano are classic Greek while cucumber, tomato and onion make a brilliantly fresh salad.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
90 grams
Ditali Pasta
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Milk)
200 grams
Salmon Fillets
(Contains: Fish)
2 unit(s)
Garlic Clove
1 unit(s)
Red Onion
1 unit(s)
Baby Cucumber
1 unit(s)
Medium Tomato
30 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)
25 grams
Sun-Dried Tomato Paste
20 grams
Wild Rocket
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Onions
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Nutritional information
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with ½ tsp salt.
When boiling, add the ditali and bring back to the boil. Cook until tender, 10 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. Set aside to cool.
Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
While the salmon fries, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on the salmon tray until soft, 10-12 mins.
Meanwhile, halve, peel and thinly slice the red onion.
When the salmon is roasting, give the frying pan a quick wipe and return to medium heat with a drizzle of oil.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.
Meanwhile, trim the cucumber, then halve lengthways. Cut into roughly 2cm chunks. Cut the tomato into 2cm chunks.
In a large bowl, combine the pesto and the oil for the dressing (see pantry for amount). Season with salt and pepper.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir it into the dressing.
When the salmon is cooked, remove from your oven, spoon over the sun-dried tomato paste and drizzle over the honey (see pantry for amount). Turn to coat, carefully cover with foil and allow to rest for a couple of mins.
When everything's ready, add the cucumber, tomato, caramelised onion, cooked pasta and rocket to the salad dressing and toss together. Crumble in half the Greek style salad cheese.
Share the pasta salad between your serving bowls.
Top with the salmon and finish by crumbling over the remaining cheese.
Explore Similar Recipes
