Mediterranean Pasta Salad

This bright and healthy mediterranean pasta salad is easy to assemble and a great take-along dish to a party or picnic. No heavy mayo dressing just a light, herby vinaigrette.

Ingredients:

4 cups rigatoni pasta

227 g crab flavoured pollock (real crab/lobster or cooked chicken)

1/2 cup sweet red pepper, diced

1/2 cup red onion, sliced

1 medium tomato, diced

1/4 cup cottage cheese

2 large kale leaves, massaged and thinly sliced

Dressing:

2/3 cup light olive oil

2 tsps dry basil

2 tbsps parmesan cheese

1/4 tsp black pepper

1 tbsp chopped sundried tomatoes

1 1/2 tbsps lemon juice

1/2 tsp lemon zest

1/2 tsp salt

1/4 tsp dry oregano

pinch sugar

Start by cooking the rigatoni. While it cooks slice and dice the vegetables. 

Prepare the dressing by dumping all the ingredients into a food processor and whirling until smooth and a little creamy.

Once the pasta is cooked, drain and rinse with cold water. Toss with the veggies and your choice of protein (ie: pollock, chicken). Pour the dressing over the salad and toss everything together. Refrigerate for at least 1 hour for the flavours to blend, but you can even make this salad a day ahead.

This serves 4 as a main dish or 6-8 as a side.