Salmon Pesto Pasta and Baked Garlic Loaf Bread

June 17, 2018 at 5:09 PM | Posted in pasta, Ronzoni Healthy Harvest Pasta, salmon | Leave a comment
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Today’s Menu: Salmon Pesto Pasta and Baked Garlic Loaf Bread



For Breakfast this morning I just had a cup of Bigelow Decaf Green Tea. I went to McDonald’s to pick up Breakfast for Mom. Mom went on to Church and I went to the Cemetary to put flowers on Dad’s Grave for Father’s Day. Happy Father’s Day to all the Dad’s out there! I decided to take a ride over to our old house in Ross, Ohio. When we left Ross back in the early 80’s it was just starting to grow. And now it’s still growing! A ton of changes compared to how it was back then. Still a beautiful small town though! Back home did a couple of loads of laundry and did a little cleaning outside. But it is hot and humid out. 99 degrees and a heat index well over 100 degrees today. For Dinner tonight I prepared a Salmon Pesto Pasta and Baked Garlic Loaf Bread.


A section of the Jungle Jim’s Deli

This recipe was inspired by a recipe I came across on a WordPress Blog (The Cooking Diaries) and it sounded and looked delicious. Plus it looked light and fresh, which is how I like hot weather dishes! I needed a few items to make the dish so I went to Jungle Jim’s International Market yesterday. They are the only store in area anymore that carries the Ronzoni Smart or Ronzoni Healthy Harvest Pasta Products. I love shopping at Jungle Jim’s! They carry Anything and Everything, I’m serious! You could spend an entire day in there. The Deli, Produce, and Seafood Departments are my favorites.




So to make the Dish I’ll need; 1 can Pink Salmon (Fresh or Canned), Extra Light Olive Oil, McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Lemon Juice, Ronzoni Garden Delight Trio Italiano Pasta, Sliced Black Olives, a few small Anchovy Slices in Olive Oil, Kraft Reduced Fat Grated Parmesan Cheese, and 1 tube Just Add Basil Pesto. I added a few Ingredients and dropped an Ingredient from the original recipe, the original recipe and the web link are at the end of the post.



To prepare it; I first made my Pasta. Boil the Pasta according to the box; drain the Pasta and let it cool. Once cooled add the Pasta to a large bowl and add all the ingredients and fold in everything including the can of Pink Salmon. You can warm the Salmon if you prefer before adding it. Put the Pasta Salad in a large plastic bowl with a lid and set it in the fridge until your ready to use it.





The Pasta, Salmon, and Pest went great together! Everything tasted light and fresh. Excellent Dish. I also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.






Ronzoni Garden Delight Trio Italiano Pasta

Trio Italiano from Ronzoni Garden Delight
Trio Italiano is a combination of three shapes in one box: Rotini, Penne & Shells. With three shapes in three colors RONZONI GARDEN DELIGHT Trio Italiano is perfect for showcasing the vegetables in any meal, but is especially appealing in cold salads.

Nutrition Facts
Serving Size: 2oz (56g) Dry Uncooked Amount Per Serving
Calories 200 Calories from Fat 10
% Daily Value* Total Fat 1g 2% Saturated Fat 0g 0% Trans Fat 0g Polyunsaturated Fat 0.5g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 20mg 1% Total Carbohydrate 40g 13% Dietary Fiber 2g 8% Sugars 3g Protein 8g

See more at:


The Cooking Diaries

Salmon Pesto Pasta
-1/3 pound salmon

-1 tsp olive oil

-1 tsp seasoning salt

-1/3 cup frozen or fresh peas

-pinch of salt and pepper

-a few squeezes of lemon juice (1-2 tsp)

-1/2 cup pesto

-1 1/2 cups rotini pasta

-shredded parmesan for toppings

1 – Cook pasta according to directions while doing the following steps.
2 – Heat oil in a pan on medium heat. Salt salmon with seasoning salt.
3.Add salmon skin side up and let cook for 3 minutes (salmon will look golden). Flip and cook on other side for 3 more minutes (skin will crisp up).
4 – Remove salmon and break it up (removing the skin).
5 – Add peas to same pan and a little bit of water (to cover the peas). Cook for 3-5 minutes and add some salt.
6 – Drain peas and add salmon back to pan. pour cooked and drained pasta into pan along with pessto and mix well. it’s okay to add more pesto if you think it needs more too!
7 – Squeeze lemon over the top and serve. Enjoy!


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