Radiatore Salad With Salmon And Papaya Recipe


Main Ingredient


 Scallions1 Bunch (100 gm), thinly sliced
 Cherry tomatoes1 Cup (16 tbs), cut into wedges
 Cucumber1 Medium, quartered lengthwise and sliced
 Papaya/Mango / 2 peaches / nectarines, pitted and chopped / 1 can, 15 ounces papaya / favorite fruit in light syrup, drained and chopped1 , peeled, seeded and chopped
 Boneless, skinless salmon fillets/2 cans, 7 1/2 ounces each salmon, drained and flaked1 Pound, cooked and chopped (Fresh / Frozen)
 Radiatore/Other medium pasta shape1 Pound, uncooked
 Jalapeno chili1 Small, seeded, ribs removed, finely minced
 Yellow bell pepper1 , seeded, membranes removed, chopped
 Chopped cilantro leaves/2 teaspoons dried coriander2 Tablespoon (Fresh)
 Vegetable oil2 Tablespoon
 Hot pepper sauce3 Drop
 Rice wine vinegar3 Tablespoon
 White wine vinegar3 Tablespoon
 Black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2609 Calories from Fat 438

% Daily Value*

Total Fat 48 g73.1%

Saturated Fat 4.2 g21.2%

Trans Fat 0 g

Cholesterol 320 mg

Sodium 1806 mg75.3%

Total Carbohydrates 399 g133.1%

Dietary Fiber 48 g192.1%

Sugars 55.8 g

Protein 162 g323.3%

Vitamin A 398.3% Vitamin C 1008.6%

Calcium 44.5% Iron 67%

*Based on a 2000 Calorie diet


Prepare radiatore according to package directions.
Transfer to medium bowl.
While still warm, add oil; toss well.
Season with black pepper.
Set aside to cool.
Add salmon, papaya, tomatoes, scallions, yellow pepper and cucumber to radiatore.
Toss to combine.
Combine jalapeno, cilantro, vinegars and pepper sauce in small bowl; blend well.
Add to pasta mixture; toss and serve.
Refrigerate leftovers.