Perfect for hot weather and light meals, this colorful salad bursts with pink, green, and red. It was served at the 2015 Flavor Experience conference.
3 pounds Barillla Penne
3 pints cherry tomatoes, halved
6 ripe avocadoes, diced
3 lemons, juiced
3 cups sliced smoked salmon
30 fresh basil leaves, julienned
3 tablespoons salt-packed capers, rinsed
Salt and pepper
- Cook the Barilla pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- Toss the tomatoes with some oil and spread them on a sheet pan. Dry them in a 210 degree F oven for 2 hours. Let cool.
- Combine the pasta and tomatoes with the remaining ingredients. Season with salt and pepper. Cover and refrigerate for at least 15 minutes before serving.
- To plate: Portion 1 1/2-cup servings.