Thursday, July 31, 2008

Presto Pasta Nights #74: Salmon Vegeroni Twisties Salad


It's a healthy, colorful pasta salad this time around. I have made a number of red sauce and cream based pasta dishes but it's very rare that I share a salad recipe for Presto Pasta Night. So, it's Salmon Vegeroni Twisties Salad for this week which, is by the way being hosted by no less than passionate food blogger Ruth Daniel's of Once Upon a Feast.

Kids common repertoire of meals definitely includes poultry and meat. But how would you encourage them to have the other essential members of the food pyramid in particular seafood and vegetables? When you have kids to entice at the dining table, you tend to be creative and adventurous. For this particular dish, colour and shapes are the elements of appeal. For the less favourite items, their flavours were made to be subtle in release. And to encourage a big mouthful, sweet, creamy and juicy are the overall top notes.

Did I say it’s healthy too? Vegeroni Pasta is made from 100% durum wheat, with no artificial colourings nor flavourings and preservatives. It’s also cooked in just a matter of 10 minutes. Salmon on the other hand, is packed with omega-3 fatty acids. It’s the good fat that is hyped to increase the immune system and prevent certain heart-related illnesses and cancer. Although it’s canned, you’re still guaranteed with the same benefits as the fresh one as long as you’re buying the premium, 100% natural. You can also consider the brined one; where no other ingredients were added except salt to flavor it. Plus some servings of vitamins and minerals from the fruits and vegetables, what else can you ask for?

What you need:
½ of 375 g fussili pasta, 1 small can of pineapple tidbits, 1 small red bell pepper (cut in cubes), 2 small cans of pink salmon (drained), ¼ cup cheddar cheese cubes, 1 small red onion (chopped), 1 small carrot (cut in cubes), 2 tbsps pickle relish, ¼ cup corn kernels, salt and pepper to taste, 3/4 cup mayonnaise, parmesan cheese

How to make:
Cook vegeroni twisties pasta according to package directions. Wash in cold water and drain. Mix vegetables, salmon and cheese in a salad bowl. Toss in cooked pasta and cheddar cheese. Season with salt and pepper. Add mayonnaise and blend well. Sprinkle with parmesan cheese just before serving.

3 comments:

Ruth Daniels said...

Gorgeous looking salad. I'll probably have to make it with tuna...my big kid (husband)is not the biggest fan of salmon, but I'll save this for myself! Thanks for sharing with Presto Pasta Nights.

A scientist in the kitchen said...

It is indeed colorful, and the pineapple does make a difference to make it a great pasta dish.

Sherra said...

@ ruth and scientist, thanks for peeking at the dish. :-)