1 pound Radiatore, Rotini, or other medium pasta shape, uncooked
6 tablespoons vegetable oil
Freshly ground black pepper, to taste
1 pound skinless, boneless fresh salmon fillets or frozen salmon fillets, cooked and chopped
OR
2 7 1/2-ounce cans salmon, drained and flaked
1 papaya (if unavailable, substitute 1 mango or 2 peaches, or 2 nectarines), peeled, seeded and chopped
OR
1 15-ounce can papaya, or favorite fruit in light syrup, drained and chopped
1 cup cherry tomatoes
1 bunch scallions, finely sliced
1 yellow bell pepper, seeded, ribs removed and chopped
1 medium cucumber, quartered lengthwise and sliced
1 small jalapeño, seeded, ribs removed and finely minced
2 tablespoons chopped fresh cilantro
OR
2 teaspoons dried cilantro
3 tablespoons rice wine vinegar
3 tablespoons white wine vinegar
3 drops hot sauce
Servings: 8
1. Prepare pasta according to package directions; drain and transfer to a medium bowl.
2. While pasta is still warm, mix in vegetable oil. Season with freshly ground black pepper. Set pasta aside to cool.
3. In a medium mixing bowl, add the salmon, papaya, tomatoes, scallions, yellow pepper and cucumber. Toss together with pasta.
4. In a small bowl, combine the jalapeño, cilantro, both vinegars and hot sauce. Toss the pasta with the dressing and refrigerate. Serve well chilled.
Serves 6-8
6 tablespoons vegetable oil
Freshly ground black pepper, to taste
1 pound skinless, boneless fresh salmon fillets or frozen salmon fillets, cooked and chopped
OR
2 7 1/2-ounce cans salmon, drained and flaked
1 papaya (if unavailable, substitute 1 mango or 2 peaches, or 2 nectarines), peeled, seeded and chopped
OR
1 15-ounce can papaya, or favorite fruit in light syrup, drained and chopped
1 cup cherry tomatoes
1 bunch scallions, finely sliced
1 yellow bell pepper, seeded, ribs removed and chopped
1 medium cucumber, quartered lengthwise and sliced
1 small jalapeño, seeded, ribs removed and finely minced
2 tablespoons chopped fresh cilantro
OR
2 teaspoons dried cilantro
3 tablespoons rice wine vinegar
3 tablespoons white wine vinegar
3 drops hot sauce
Servings: 8
1. Prepare pasta according to package directions; drain and transfer to a medium bowl.
2. While pasta is still warm, mix in vegetable oil. Season with freshly ground black pepper. Set pasta aside to cool.
3. In a medium mixing bowl, add the salmon, papaya, tomatoes, scallions, yellow pepper and cucumber. Toss together with pasta.
4. In a small bowl, combine the jalapeño, cilantro, both vinegars and hot sauce. Toss the pasta with the dressing and refrigerate. Serve well chilled.
Serves 6-8
