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Parve
Easy
8 Servings
Allergens 
40 Minutes
Diets
I love a cold pasta salad, and I especially love that this one is pareve so I can nibble on it all Shabbos afternoon! Tip: For a quick shortcut, use store-bought pesto sauce.
4 slices salmon
juice of 1 lemon (or about 3 tablespoons Tuscanini Lemon Juice)
salt
pepper
16 ounces gigli pasta (or other short pasta, such as Tuscanini Fusili), cooked according to package instructions
1 bunch basil leaves or 1/2 package Dorot Gardens Frozen Basil Cubes
3/4 cup ground nuts (I used Gefen Almonds)
salt
pepper
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1/4 cup oil
1/4 cup water
Place salmon in a pan and drizzle with lemon juice, salt, and pepper. Bake at 400 degrees Fahrenheit for 20 minutes.
Once cool, break up salmon and toss with pasta.
In a food processor, blend pesto ingredients until you get a creamy consistency.
Toss with the pasta and salmon.
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Thank you for this recipe, it is delicious! Perfect for the 9 days and any time, it was exciting to make my own pesto sauce, (i used the frozen basil cubes)