Salmon-Rigatoni Salad

• 4 oz. rigatoni
• 3 Tbsp. olive oil
• 3 Tbsp. lemon juice
• 1 tsp. honey
• 1/2 tsp. dried basil, crushed
• 1 (7 1/2 oz.) can salmon, drained
• 4 c. torn salad greens
• 1 small cucumber, halved lengthwise, seeded and sliced
• 1/2 c. crumbled Feta cheese

1. Cook rigatoni in boiling lightly salted water for 12 to 15 minutes until al dente.
2. Drain.
3. Rinse with cold water.
4. Drain well.
5. In screwtop jar, combine oil, lemon juice, honey, basil and 1/4 teaspoon salt if desired.
6. Cover and shake well.
7. In large bowl, combine rigatoni and dressing; toss.
8. Cover; chill 2 to 24 hours.
9. Remove skin and bones from salmon.
10. Break into chunks.
11. In salad bowl, combine greens, rigatoni with dressing, salmon, cucumber and Feta cheese.
12. Toss lightly.

rigatoni, olive oil, lemon juice, honey, basil, salmon, torn salad greens, cucumber, feta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763377 (may not work)