Citrus Salmon Pasta Salad (Gluten-Free)

Nuttiness from the rocket, citrus tang from the lemon and crunchiness from the capsicum and celery. This pasta can be eaten hot or cold

INGREDIENTS

200g grilled salmon (marinated in olive oil, salt and pepper)

1/4 cup diced red capsicum (red bell pepper)

1/4 cup thinly sliced celery

1/4 cup grated carrot

1 1/2 tablespoon mayonaise

1 cup chopped rocket

1/4 lemon (juice)

150 grams gluten-free pasta spirals

salt & pepper

DIRECTIONS

1. Grill the salmon at 200c for 20 minutes and cook the pasta in salted water

2. Drain the pasta and allow to cool

3. Flake the salmon into small pieces and add the celery, carrot, mayonnaise, salt and pepper. Stir through and combine all the ingredients

4. Add the pasta to the salmon mix and stir through the rocket.

5. Squeeze lemon over the salmon pasta mix and eat warm or chill in the refrigerator for half an hour to eat as a cold pasta salad

Note:

- You can replace the salmon for a can of tuna and mix in additional fresh herbs like dill or parsley

- You can also replace the mayonnaise with olive oil