8 ounces dry, small shell pasta (gluten-free, if needed)
2 to 3 teaspoons garlic, finely minced
½ cup prepared dairy-free basil pesto (homemade or brands like Meditalia)
½ cup light dairy-free Italian salad dressing (such as Annie's)
1 zucchini, cut in ½-inch half-moon slices
1 pint cherry tomatoes, halved
1 small red onion, thinly sliced
¾ cup frozen peas, defrosted
1 can (14.75 ounces) Wild Alaska salmon (traditional or skinless, boneless), drained and chunked
Salt and pepper, to taste
Instructions
Cook the pasta according to package directions; drain well. Let cool slightly then toss with garlic, pesto and dressing.
Cook zucchini in covered microwavable container on high 2 minutes or until just tender and bright green.
Toss blanched zucchini, tomatoes, onion and peas into pasta and stir to combine. Gently fold in drained salmon; season to taste with salt and pepper. Serve immediately or chill before serving.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/salmon-pesto-pasta-salad