Radiatore Salad With Salmon And Papaya
|Scallions||1 Bunch (100 gm), thinly sliced|
|Cherry tomatoes||1 Cup (16 tbs), cut into wedges|
|Cucumber||1 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 chopped||1 , peeled, seeded and chopped|
|Boneless, skinless salmon fillets/2 cans, 7 1/2 ounces each salmon, drained and flaked||1 Pound, cooked and chopped (Fresh / Frozen)|
|Radiatore/Other medium pasta shape||1 Pound, uncooked|
|Jalapeno chili||1 Small, seeded, ribs removed, finely minced|
|Yellow bell pepper||1 , seeded, membranes removed, chopped|
|Chopped cilantro leaves/2 teaspoons dried coriander||2 Tablespoon (Fresh)|
|Vegetable oil||2 Tablespoon|
|Hot pepper sauce||3 Drop|
|Rice wine vinegar||3 Tablespoon|
|White wine vinegar||3 Tablespoon|
|Black pepper||To Taste|
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.