Salmon-Rigatoni Salad

1. 1

   Cook rigatoni in boiling lightly salted water for 12 to 15 minutes until al dente.

2. 2

   Drain.

3. 3

   Rinse with cold water.

4. 4

   Drain well.

5. 5

   In screwtop jar, combine oil, lemon juice, honey, basil and 1/4 teaspoon salt if desired.

6. 6

   Cover and shake well.

7. 7

   In large bowl, combine rigatoni and dressing; toss.

8. 8

   Cover; chill 2 to 24 hours.

9. 9

   Remove skin and bones from salmon.

10. 10

    Break into chunks.

11. 11

    In salad bowl, combine greens, rigatoni with dressing, salmon, cucumber and Feta cheese.

12. 12

    Toss lightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.