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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
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