Pasta salad season is our favourite season. This one is jam packed with protein, is gluten-free, low-carb and full of yummy summer produce and herbs. 

We love making a big batch on a Sunday as an easy lunch meal prep for the rest of the week.

Ingredients:

• 1 Box Kaizen Pasta, cooked
• 1 Bag Frozen Edamame, steamed
• 1 Container Sugar Snap Peas, sliced
• 1 Bunch of Radishes, thinly sliced
• 2 Small or 1 Large Zucchini, sliced and sauteed
• 1 Can Safe Catch Wild Pink Salmon
• 3 Green Onions, thinly sliced
• 1/4 Cup Finely Chopped Fresh Dill
• 1/2-1 Block Violife Vegan Feta, crumbled
• Salt & Pepper to taste
• Healthy drizzle of Terroni Extra Virgin Olive Oil
• Healthy drizzle of Acid League Meyer Lemon and Honey Vinegar

Directions:

1. Add all the ingredients to a bowl and mix gently to combine.
2. Taste and season with more salt, pepper, olive oil or vinegar as needed.
3. Eat immediately, or store in a sealed container in the fridge!