Chesapeake Bay Salmon Pesto Pasta Salad

Ingredients:

1 large can Alaskan salmon, skinless and boneless

8 ounces dry, small shell pasta

2 – 3 teaspoons garlic, finely minced

1/2 cup prepared basil pesto

1/2 cup high-quality light Italian salad dressing

1 zucchini, cut in 1/2-inch half-moon slices

1 pint cherry tomatoes, halved

1 small red onion, thinly sliced

3/4 cup frozen peas, defrosted

Salt and pepper, to taste

Directions:

Drain salmon and discard skin and bones. Cook the pasta according to package directions, drain well. Let cool slightly then toss with the garlic, pesto and dressing. Set aside. Meanwhile, put the zucchini in a covered microwavable container and cook on high for 2 minutes or until just tender and bright green. Toss the blanched zucchini, tomatoes, onion and peas into the pasta and stir to combine. Break the salmon into large chunks then gently fold in. Season to taste with salt and pepper. Serve immediately or chill before serving.

Serves 8.