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1 (12 oz.) box bow tie pasta, cooked according to package directions, drained
1 cup marinated artichoke hearts, drained, quartered
1 1/2 cups each: diced Roma tomatoes and cubed mozzarella
1 (3.8 oz.) can sliced black olives, drained
1/4 cup each: sliced red onion and sliced fresh basil leaves
1 (12 oz.) bottle light Italian vinaigrette
1 (7.1 oz. pouch or two 3.0-oz. pouches) Chicken of the Sea Premium Skinless & Boneless Pink Salmon Pouch
OR
2 3.0 oz. pouches Chicken of the SeaŽ Premium Skinless & Boneless Pink Salmon Pouch
Fresh basil leaves
In large serving bowl, combine all ingredients except Chicken of the Sea Salmon and whole basil; mix well. Flake and gently fold in salmon; pepper to taste. Cover, refrigerate 30 minutes or up to 24 hours. Toss before serving. Garnish with whole basil. Makes 8 servings.
1 cup marinated artichoke hearts, drained, quartered
1 1/2 cups each: diced Roma tomatoes and cubed mozzarella
1 (3.8 oz.) can sliced black olives, drained
1/4 cup each: sliced red onion and sliced fresh basil leaves
1 (12 oz.) bottle light Italian vinaigrette
1 (7.1 oz. pouch or two 3.0-oz. pouches) Chicken of the Sea Premium Skinless & Boneless Pink Salmon Pouch
OR
2 3.0 oz. pouches Chicken of the SeaŽ Premium Skinless & Boneless Pink Salmon Pouch
Fresh basil leaves
In large serving bowl, combine all ingredients except Chicken of the Sea Salmon and whole basil; mix well. Flake and gently fold in salmon; pepper to taste. Cover, refrigerate 30 minutes or up to 24 hours. Toss before serving. Garnish with whole basil. Makes 8 servings.
Nommie
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