Sometimes when I get home after a long summer in Spain I feel like I need another vacation. It wouldn’t have to be a vacation that included travel; in fact, it would be better if there were no travel at all. The best type of vacation would be one that was free of any outside activity. No running around getting in cars, trains, busses, or taxis. It’s nice to have the feeling that you don’t have to do anything, or go anywhere. And cooking should also be easy and free of complications.
When I got home from vacation this summer, there were so many things to do to prepare my sons for school. Gabriel was going to study out-of-state; Andrew was starting his first year at high school. At least for times like this there are dishes that are quick and easy to prepare, and that everyone likes. One such dish is Quick Pasta Salad with Salmon, Corn, and Basil. Hope you like it too!
14.5 oz. box Barilla Plus Elbow Pasta – (Use only 3/4 of the box. You can use the remaining pasta in soup)
3 tablespoons olive oil
3 tablespoons red wine vinegar
2 tablespoons Tamari Soy
1 to 1-1/2 teaspoons salt
1) Put a large pot of water on to boil and add 1-1/2 teaspoons of salt to the water.
2) When the water comes to boil add the corn and cook it for 3 minutes. Use tongs to remove the corn after three minutes and place the corn ears in a bowl; cool them under cold running water. Use the same pot of water to cook the pasta, but before you add the pasta, use a small sieve to remove any remaining corn filaments from the water. Cook the pasta until it is al dente, approximately 7 minutes
3) While the pasta is cooking, wash, dry, and then salt and pepper the salmon filet. Add a small amount of olive oil to a frying and cook the salmon until it reaches an internal cooking temperature of 145°. Set it aside to cool. When it is cool enough to handle break the salmon into small pieces.
4) Use a sharp knife and scrape the corn kernels off of the ears, and then set the corn aside.
5) When the pasta is al dente –perfectly cooked with a little bite to it, drain the pasta in a colander and run cold water over it, and then place it in a large serving bowl. Add the minced onion, the chopped bell pepper, the corn, and the salmon, the olive oil, vinegar, Tamari soy and salt. Toss the salad and eat at room temperature, or refrigerate and eat cold.
6) Get the basil garnish ready by placing several basil leaves together, one on top of the other, and roll them into a cylinder shape. Next, make horizontal slices through the cylinder. You will need about a tablespoon and a half per person.
7) Dish the salad into bowls and garnish with the fresh basil.
*Note – don’t be afraid to adjust the flavors to your taste. Maybe you prefer more olive oil or vinegar, or a little less salt. You may even want to add more chopped vegetables. Have it your way (ha ha).