Circle B Kitchen
¾ lb cooked salmon
½ lb campanelle or penne pasta
½ cup feta cheese
½ cup kalamata olives, halved
Large bowl of salad greens, a mixture of crisp romaine and leafy greens works best
1/3 cup balsamic vinaigrette (3 to 1 ratio of olive oil to balsamic vinegar, salt & pepper)
Cook the pasta, drain and while still hot, combine with ¼ cup of the balsamic vinaigrette. Set aside to cool.
Combine the salad greens, olives, avocado, pasta and the remaining balsamic vinaigrette. Crumble the salmon (medium-large chunks) into the greens and then mix in the cooled pasta. Mix well and then crumble the feta cheese over the top and serve.