Need a quick summer dinner?

This evening I was trying to think of something quick and different to make for dinner.  Here’s what I came up with.  Since the salmon is already cooked, the topping for the pasta can easily be made in the time it takes to boil the pasta.


Italian Salmon Pasta

Preparation Time: 20 minutes

Serves 6


1 lb pasta, any kind  (I used corkscrew)

2 tablespoons olive oil

1 onion, sliced in long thin slivers

2 cloves garlic, minced

1 small zucchini, halved length wise and sliced

1 cup cherry tomatoes, halved (or one large tomato, chopped)

1/2 cup sliced black olives

1 15-ounce can salmon, bones discarded and liquid reserved

1 cup Italian salad dressing (low fat is fine)

salt and pepper to taste

Begin by putting a large pot of salted water on to boil.  Cook pasta al dente per package directions. While water is heating, slice onion, tomatoes, zucchini, and olives.  While pasta cooks, make the sauce.  In a heavy skillet set on high, add 2 tablespoons olive oil.  When skillet is good and hot, add onions and cook til they are limp and there are some browned bits on them, 3-4 minutes.   Add garlic and zucchini and cook a couple more minutes on high. To the same skillet add Italian dressing, tomatoes, olives,  salmon, and reserved liquid from the salmon.  Cook on medium heat for 3-4 more minutes, or until mixture is just heated through.  When pasta is cooked, drain it and return to the pot.  Toss with the salmon and vegetables and serve.

If you happen to have leftovers of this pasta, it can be served cold the next day, adding a little extra salad dressing just before serving.