Difficulty:
Preparation Time: 15 mins
Cooking Time: 15 mins
Serves: 6
Meal Occasion: Main course
Classification: Salads
Region: Australia
Pasta Shape: Wholemeal Spirals
San Remo Gnocchi with Cheese & Spinach 375g
San Remo Reg No38 Macaroni 500g
San Remo Reg No111 Large Instant Curly Lasagna 250g
Preparation Time: 15 mins
Cooking Time: 15 mins
Serves: 6
Meal Occasion: Main course
Classification: Salads
Region: Australia
Pasta Shape: Wholemeal Spirals
| Substitute Shape: | Wholemeal Elbows, Wholemeal Penne |
Ingredients
250g San Remo Reg Wholemeal Spirals 500g
1 bunch asparagus, woody ends trimmed, cut into 2cm lengths diagonally
Salt and pepper to taste
425g can salmon in spring water, drained, flaked
1 large Lebanese cucumber, coarsely chopped
2 tablespoons chopped fresh continental parsley
80ml (â…“ cup) fat-free French dressing
60g bocconcini, torn
270g can corn kernels, drained
3 ripe tomatoes, coarsely chopped
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San Remo Gnocchi with Cheese & Spinach 375g
San Remo Reg No38 Macaroni 500g
San Remo Reg No111 Large Instant Curly Lasagna 250g
Method
- Cook the pasta in a large saucepan according to packet directions or until al dente. Add the asparagus in the last 2 minutes of cooking. Refresh under cold running water. Drain and return to the pan.
- Add the salmon, corn, tomato, cucumber, parsley and dressing to the pasta mixture. Season with salt and pepper. Toss until well combined.
- Divide pasta mixture among serving bowls. Top with bocconcini to serve.
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