Salmon & Pesto Pasta Salad

Salmon & Pesto Pasta Salad
1 can No Salt Chinook Salmon (7.5 oz)
1/2 cup broccolini (young broccoli spears), chopped into small pieces
1/2 cup asparagus, chopped into small pieces
1/2 cup english peas
6 oz pesto
1/2 pkg (about 8 oz) fusilli noodles (spiral pasta)
Parmesan cheese

Boil water and add pasta. While the pasta cooks, steam broccolini, asparagus and peas until fork-tender (about 4-5 minutes). Drain the noodles and cool by running cold water over them in the colendar. Cool the vegetables the same way. Combine noodles and vegetables in a large mixing bowl. Add a pinch of salt and fresh pepper, stir, then add all of the pesto and stir well.

In a large saucepan, warm the noodle mixture over medium heat. Once thoroughly warmed, add the parmesan (as much or as little as you’d like!) and then add the salmon (drain first). Once the salmon has warmed, remove from heat and serve immediately.

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