For a quick, easy and totally sensational seafood dish, prepare this salmon salad for friends and family this summer.
You will need:
250g 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) French dressing
270g can corn kernels, drained
3 ripe tomatoes, coarsely chopped
60g bocconcini, sliced
Italian parsley to garnish
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 set aside to cool (leaving a few stalks of asparagus aside as garnish).
In a large bowl, add the salmon, corn, tomato, cucumber, parsley and dressing. Gently toss in the pasta and asparagus. Season with salt and pepper. Toss with salad servers gently until well combined.
Assemble on a large white dish, top with steamed asparagus, bocconcini and a sprig of Italian parsley to serve. A perfect salad to turn up to festive lunches and BBQs.