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Fayyr
Pasta salad with wild pink salmon
Salad of farfalle, garden peas, carrots, zucchini, cherry tomato and wild pink salmon with a pesto dressing.
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Ingredients
Directions
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Bring water to a boil in a large pan and cook the farfalle for 5 minutes.
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Add the garden peas with carrots, bring the whole to the boil while stirring. Cook for another 6 minutes.
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Pour the pasta with garden peas and carrots into a colander and rinse them under cold running water. Let it drain well.
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Remove the pink salmon from the can, collect the moisture. Mix the salmon with the pesto dressing.
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Cut the zucchini into strips and halve the to.
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In a bowl, combine the zucchini, cherry tomatoes and the dressing with pasta with peas and carrots and season with salt and pepper.
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Nutrition
475Calories
Sodium0% DV1.835mg
Fat17% DV11g
Protein52% DV26g
Carbs23% DV68g
Fiber48% DV12g
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