Tuscan Herb Penne, Smoked Salmon, & White Bean Salad

Tuscan Herb Penne, Smoked Salmon, & White Bean Salad
Serving Size:  4-6


1 lb. Pappardelle’s Pasta Tuscan Herb Penne
1 smoked salmon filet (6-9 oz.), skin removed, gently broken into bite-size pieces
1-15 oz. can cannellini beans, drained and rinsed
4 oz. crumbled feta cheese
2 oz. garlic roasted tomatoes, diced
1 tbsp. fresh rosemary, minced
2 tsp. lemon zest
Juice of 1 lemon
3 tbsp. extra virgin olive oil
Salt and pepper to taste


  1. Bring a large pot of lightly salted water to a boil. Cook the pasta until al dente, about 10-12 minutes.
  2. While the pasta is still cooking, in a large mixing bowl, add the cannellini beans, feta, diced roasted tomatoes, rosemary, lemon zest and juice, and olive oil. Mix well. Season with salt and pepper to taste.
  3. Drain the pasta. Toss the slightly cooled pasta with the bean mixture until evenly combined. Gently fold in the pieces of salmon (being careful not to break it up) into the pasta mixture.
  4. Serve. Garnish with freshly shaved Parmesan cheese and a light drizzle of balsamic vinegar (optional).