Greek Salmon Fusilli

MAKES 10 SERVINGS

With its buttery, smoky flavors, flaky smoked salmon takes pasta to a heavenly level in this Mediterranean dish, tossed with bright red onion, tangy olives, and salty feta. Serve this recipe cold or warm, with soft bread and a light salad on the side.

INGREDIENTS

12 ounces fusilli or rotini pasta
1½ cups flaked or cubed smoked or cooked salmon
1 cup halved grape tomatoes
1 cup baby spinach
1 medium cucumber, diced
½ cup sliced and pitted green olives
½ cup sliced and pitted black olives
½ cup crumbled feta cheese
¼ cup thinly sliced red onion
¼ cup thinly sliced red bell pepper
¼ cup thinly sliced yellow bell pepper
½ cup extra-virgin olive oil
½ cup white wine vinegar
2 garlic cloves, minced
2 teaspoons Dijon mustard
2 teaspoons dried basil
2 teaspoons dried thyme
½ teaspoon salt
¼ teaspoon ground black pepper

INSTRUCTIONS

1. Cook the pasta in a pot of salted, boiling water according to the package instructions. Drain and rinse with cold water.
2. Combine the cooked pasta, salmon, tomatoes, spinach, cucumber, green and black olives, feta, red onion, red and yellow bell pepper in a serving bowl, tossing well.
3. Whisk together the olive oil, white wine vinegar, garlic, mustard, basil, thyme, salt, and pepper in a bowl. Drizzle the dressing over the pasta and toss to combine.
4. Serve and enjoy! Refrigerate leftovers in an airtight container for up to 3 days.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here