Wildtree Roasted Tomato and Onion Pasta Salad With Salmon

You can leave out the Salmon to make it vegetarian.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups rotini pasta
• 1  lb cherry tomatoes
• 1  cup onion (sliced)
• 1 1⁄2 tablespoons  wildtree roasted garlic  grapeseed oil, divided
• 1 1⁄2 tablespoons  basil pesto  grapeseed oil (Wildtree, divided)
• 10  ounces salmon
• 2  teaspoons orange zest
• 1⁄4 cup fresh basil (chopped)

Directions

1. Preheat oven 400°F. Cook pasta according to package directions. Drain and set aside. Line a sheet pan with parchment paper. Toss onions and tomatoes with 1 tablespoon of each of the Wildtree Grapeseed Oils. Spread tomatoes and onions on sheet pan. Bake 20 minutes or until tomatoes begin to release juice and the onions are tender. Remove onions and tomatoes from the sheet pan and place salmon on the sheet. Drizzle with 1/2 tablespoon of each Grapeseed Oil. Bake for 15 minutes or until done. Use fork to separate salmon into bite-size chunks. Toss together with roasted veggies, cooked pasta, orange zest, and basil. Serve warm or chilled.
2. Cook pasta according to package directions. Drain and set aside.
3. Line a sheet pan with parchment paper. Toss onions and tomatoes with 1 tablespoon of each of the Wildtree Grapeseed Oils. Spread tomatoes and onions on sheet pan.
4. Remove onions and tomatoes from the sheet pan and place salmon on the sheet, Drizzle with 1/2 tablespoon of each Grapeseed Oil.
5. Bake for 15 minutes or until done. Use fork to separate salmon into bite-size chunks.
6. Toss together with roasted veggies, cooked pasta, orange zest, and basil. Serve warm or chilled.