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Wild Sockeye Pasta Salad with Italian Herbs & Cheeses

Recipe by Becky Selengut
Inspired by Good Fish by Becky Selengut.
Yield: Serves 4
Total Time: 25 min
Prep: 15 min
Cook: 10 min
Additional:
Ingredients
1/2 pound fusilli pasta
1 tablespoon kosher salt
2 cups seeded, sliced English cucumber
1 cup cherry tomatoes, halved
1/2 cup fresh basil, chopped
1/2 cup firm mozzarella cheese, cut into thin strips
2 tablespoons freshly chopped dill
1/4 cup grated parmesan reggiano
Freshly ground black pepper, to taste
Juice of 1/2 lemon
Preparation
1.  Bring a pasta pot of water to a boil. Add salt and pasta, stir and cook until al dente.
2.  Drain through a colander and run cold water over it until cool. Drain well and add to a big bowl.
3.  Mix in salmon, cucumber, tomatoes, basil, mozzarella, dill and parmesan.
4.  In a small bowl, whisk together lemon juice, olive oil and freshly grated black pepper.
About Becky Selengut

Becky Selengut is a chef, author (Washington Local and Seasonal
Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She
worked for 3 years at the internationally acclaimed Herbfarm Restaurant under her mentor, Chef Jerry Traunfeld, before setting out on her own to start Cornucopia, her private chef and education business.

Learn more at beckyselengut.com.

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