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Parve
Easy
40 Minutes
Diets 
Staci Segal joins Naomi for a fresh Italian summer salad that’s colorful, flexible, and easy to turn into a complete meal. It’s a perfect example of why recipes can be treated as guidelines, with plenty of room to swap, add, and make it your own.
Watch the full episode on Sunny Side Up.
1 package Gefen Angel Hair Pasta
1/2 cup Gefen Olive Oil
1 bunch scallions, green parts only, washed and sliced
2 cloves garlic, minced
1 teaspoon Tuscanini Sea Salt
1/2 teaspoon Tuscanini Ground Black Pepper
4 tablespoons fresh basil, washed and chopped
3 tomatoes, diced
Gefen Extra Virgin Olive Oil Squeeze Bottle, for sauteeing
cooked cubed salmon and/or feta
Cook the pasta according to package directions and set aside.
Heat the olive oil in a large pan. Add scallions, garlic, salt and pepper, basil, and tomatoes, and cook for five to six minutes.
Remove from the heat and stir in the pasta.
Toss with the cooked pasta until evenly coated.
Add capers and salmon cubes and/or feta over the top before serving.
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Can you please post the recipe for the salmon?
She put spices, squeeze of fresh lemon, and olive oil. Keeping it very simple and use whatever spices you enjoy.
Temp of oven and how long please? Sorry I’m a recipe follower
I like to bake salmon at 400F for 12-15 min (around 1-1.5lb piece)
This looks delicious but 2 Tablespoons of salt and a Tablespoon of pepper sounds absolutely out of control! Any chance that’s a typo?
Yes! Thank you for pointing it out, the correct amount is 1/2 tsp pepper and 1 tsp salt.
Thanks! I made it and adjusted to something around this amount and it was a huge hit!
Also delicious with some parmesan on top, as an additional topping option!