Finale of Food Fight 2.0 Just Released! Click here!
Please enter the email you’re using for this account.
1 box Heaven & Earth Grain-Free Pasta (any shape; I used fusilli)
3 small zucchini, finely chopped
2 medium carrots, finely chopped
1 pound salmon, roasted and flaked
1/2 red onion, finely chopped
2–3 tablespoons light mayo
1–2 tablespoons apple cider vinegar (to taste)
salt, to taste
pepper, to taste
olive oil, for roasting
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Toss chopped zucchini and carrots with a drizzle of olive oil and salt.
Spread on a baking sheet and roast for 20–25 minutes, or until soft and slightly caramelized. Let cool.
Cook cassava pasta according to package instructions.
Drain and rinse with cold water to stop the cooking process. Set aside to cool.
Roast the salmon (seasoned with salt, pepper, and a touch of olive oil) at 400 degrees Fahrenheit for 12–15 minutes, or until fully cooked.
Let it cool, then flake into bite-sized pieces.
In a large bowl, combine the cooled pasta, roasted veggies, flaked salmon, and chopped red onion.
In a small bowl, whisk together the light mayo and apple cider vinegar. Adjust amounts to reach your preferred tanginess and creaminess.
Pour dressing over the salad and gently toss to combine.
Let it sit for 10–15 minutes so the flavors can meld. Serve at room temperature.
Sponsored by Heaven and Earth
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation