Summertime is salad time. Who wants to be camped out in the kitchen with hundred degree heatwaves in mid July? Not me! I’d rather be relaxing on the porch with a glass of sweet iced tea and this fresh salad filled with my favorites like pasta, garden veggies and mouth-watering salmon.

Zoe’s Kitchen serves a similar salad but it comes with a price tag that’s higher than a cat’s back (southern slang), so I created my own and had enough to feed four.

Only 25 minutes to this mmmm! mmmm! mmmm… bite of yum. You can make this Rainbow Salmon Salad anytime and have left overs for lunch.
Enjoy!
Serves 4


Ingredients:
1 cup orzo pasta cooked and drained
1 cup grape tomato variety sliced
2 cups broccoli florets
1/4 red onion sliced thin
3/4 cup English cucumber diced
1/2 cup feta cheese crumbled
1 tbsp. fresh basil chopped or (dried 1 tsp.)
1 tbsp. fresh parsley chopped or (dried 1 tsp.)
fresh cracked pepper
4 tbsp. prepared Italian dressing
1 large salmon filet skin on
Olive oil and butter for salmon

Directions:
In a large mixing bowl, add first nine ingredients. Toss salad to mix. Add dressing and toss to coat ingredients with dressing. Place in refrigerator until Salmon is ready. Pre-heat oven to 400 degrees. Place salmon filet in a baking dish. Season with fresh cracked pepper and salt. Drizzle with extra virgin olive oil. Add 2 to 3 pats of butter on top of salmon. Bake for 8-10 minutes just until the salmon starts to turn color. Lift salmon filet away from skin and serve over a generous serving of salad. Get ready to roll your eyes!!! Giggles.