A light pasta and pink salmon salad with fresh garden herbs.
| 2 cups bow tie (farfalle) pasta 415g can Ally Pink Salmon, drained and flaked 1 cup mixed fresh herb leaves such as oregano, basil, mint and parsley 1 cup rocket leaves ¼ cup halved black olives ¼ cup prepared French dressing |
Cook pasta in boiling salted water following packet directions. Drain; rinse under cold water and drain well again.
Place pasta into a large serving bowl. Add flaked Ally Pink Salmon, herbs, rocket and olives, tossing lightly. Just before serving, pour over dressing.
Add cherry tomatoes for extra colour and flavour.
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1230kJ (293Cal) | 555kJ (132Cal) |
| Protein | 21.3g | 9.6g |
| Fat- Total | 8.5g | 3.8g |
| - Saturated | 1.5g | 0.7g |
| Omega-3 (EPA = DHA) | 950mg | 470mg |
| Carbohydrate | 31.6g | 14.3g |
| - Sugars | 4.8g | 2.2g |
| Dietary Fibre | 3.0g | 1.4g |
| Sodium | 741mg | 334mg |
| Potassium | 459mg | 207mg |

Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.

A light pasta and pink salmon salad with fresh garden herbs.
2 cups bow tie (farfalle) pasta
415g can Ally Pink Salmon, drained and flaked
1 cup mixed fresh herb leaves such as oregano, basil, mint and parsley
1 cup rocket leaves
¼ cup halved black olives
¼ cup prepared French dressing
Cook pasta in boiling salted water following packet directions. Drain; rinse under cold water and drain well again.
Place pasta into a large serving bowl. Add flaked Ally Pink Salmon, herbs, rocket and olives, tossing lightly. Just before serving, pour over dressing.
Add cherry tomatoes for extra colour and flavour.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au