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If you recall on last weeks menu I posted that I was going to make a Tuna Pasta Salad that was a spin off to the Caprese Salad we had a couple weeks back.  Well I ended up using Salmon instead of Tuna but it came out so good!

2 Cups dry pasta
handfull of grape tomatoes cut in half
1/8 cup balsamic vinegar
1/4 cup extra virgin olive oil
garlic powder to taste
1/2 teaspoon mayonnaise
1 teaspoon kosher salt (or half as much table salt)
freshly ground black pepper
1 cucumber peeled and diced
2 lg handfuls or organic baby spinach
1 green pepper, seeds removed and diced
1 can chicken of the sea boneless Pink Salmon drained

Directions

Bring a large pot of water to a boil and salt it heavily (it should taste like seawater), then add the pasta and cook until just done.
Meanwhile, prepare the tomatoes, cucumber and green pepper and set aside. Whisk together the vinegar, olive oil, garlic, salt, and pepper to taste. Drain the hot pasta and shake it dry (don’t rinse it), then add it to the bowl with all veggies and stir with a rubber spatula to combine.  Add  the dressing, salmon and stir again, then fold in the kale and mixed greens.

This was delicious!  Hubby and I loved it alot, I have made this for lunch a few times since.  Jonah was not thrilled with the tomatoes or green pepper.

However overall a very easy and yummy meal!

Linked to: Someday Crafts, Type A