Barilla Rotini Salmon Salad

By: Frederike Lachance-Brulotte

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High Protein

Is there a more Mediterranean dish than al dente pasta accompanied by fresh fish? This salmon rotini pasta salad is colorful and full of flavor, with the orange and green touches of salmon and Green Goddess dressing being a feast for the eyes.

Ingredients 4 Number of Servings

For the Pasta dish:

½ box of cooked and cooled Barilla Rotini pasta or Barilla GF Rotini

4 salmon fillets

1 tbsp olive oil

Salt and freshly ground pepper

1 fennel bulb, sliced

4-6 radishes, sliced

¾ cup feta cheese, crumbled

For the green goddess sauce:

1 ripe avocado

1 cup fresh spinach leaves

½ cup fresh basil leaves

¼ cup fennel fronds

¼ cup fresh parsley

¼ cup shelled pistachios

2 cloves of garlic

¼ cup ice cubes

¼ cup olive oil

2 tsp lime juice

2 tsp red wine vinegar

cup cold water

½ tsp hot sauce or more to taste

Salt and freshly ground pepper.

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  • Preheat your oven to 400 F.
  • Place the salmon fillets on a baking sheet and massage them with olive oil, salt, and pepper. Bake for 10 minutes or until cooked to your desired doneness. Let them cool.

  • In a bowl, combine the cooked and cooled Barilla Rotini pasta with the fennel, radishes, crumbled feta cheese, and diced salmon.
  • In the bowl of a food processor, combine all the ingredients listed under "for the sauce" and blend until smooth. Taste and adjust the seasoning if needed.
  • Mix the sauce with the pasta until well coated.
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