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Categories:
broccoli rigatoni tomatoes green onions salmon black olives garlic parsley dill weed light olive oil
Viewed: 26 - Published at: 8 years agoIngredients
- 1 bunch broccoli, cut into bite-size pieces (about 4 c.)
- 1 lb. rigatoni
- 1 c. chopped plum tomatoes
- 1 c. sliced green onions
- 1 (15 1/2 oz.) can salmon, drained and flaked
- 1/4 c. black olives
- 3 cloves garlic, minced
- 3 Tbsp. chopped parsley
- 1/2 tsp. dried dill weed
- 1/2 c. light olive oil
Method
- Cook broccoli in large saucepan of boiling water until crisp-tender and green, 2 to 3 minutes.
- Remove with slotted spoon.
- Add pasta to same water and cook until tender, 15 minutes. Drain.
- Rinse in cold water, drain again and pour into a large serving bowl.
- Add remaining ingredients and toss lightly.
- Do not refrigerate.
- Serve pasta salad immediately.
- Serves 8.
