For a quick, easy and totally sensational seafood summer dish prepare this Salmon Salad for friends and family this week.
250g San Remo wholemeal spiral pasta
1 bunch asparagus, woody ends trimmed, cut into 2cm lengths diagonally
425g can salmon in spring water, drained, flaked
1 large Lebanese cucumber, coarsely chopped
2 tablespoons chopped fresh continental parsley
80ml (1/3 cup) fat-free French dressing
60g bocconcini, torn
270g can corn kernels, drained
3 ripe tomatoes, coarsely chopped
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.
Top with bocconcini to serve.
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