Ingredients
- 250g farfalle (bowtie) or other short pasta
- ⅓ cup pesto
- 2 cups cherry tomatoes, halved
- 1 can (120g) Gold Seal Skinless Boneless Pink Salmon, drained and broken into pieces
- 100g feta, crumbled
- Salt and pepper to taste
Directions
- Bring a pot of salted water to a boil and cook the pasta according to package directions. Once cooked, drain and run under cool water.
- Add all ingredients to a bowl and mix to combine. Season with salt and pepper to taste. Serve.
Gabriela Augustina