8 ounces dry, small shell pasta
2 to 3 teaspoons garlic, finely minced
1/2 cup prepared basil pesto
1/2 cup high-quality light Italian salad dressing
1 zucchini, cut in 1/2-inch half-moon slices
1 pint cherry tomatoes, halved
1 small red onion, thinly sliced
3/4 cup frozen peas, defrosted
1 can (14.75 oz.) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
Salt and pepper, to taste
Cook the pasta according to package directions, drain well. Let cool slightly then toss with the garlic, pesto and dressing. Set aside.
Meanwhile, put the zucchini in a covered microwavable container and cook on high for 2 minutes or until just tender and bright green.
Toss the blanched zucchini, tomatoes, onion and peas into the pasta and stir to combine. Gently fold in drained salmon; season to taste with salt and pepper. Serve immediately or chill before serving.
Cook's tip: This salad is best tossed together right before serving so pesto and flavors stay bright.
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