Serves 6

12 ounces macaroni or other short pasta
8-ounce can salmon
1 red pepper
1/2 pound broccoli
1/2 cup Parmesan cheese, grated
1/4 cup f resh basil, shredded
to taste salt and ground pepper
for dressing:
1 cup mayonnaise
2 tablespoons tomato sauce
garnish:
6 lettuce leaves
6 sprigs basil

PREPARATION
Cook pasta al dente, drain, rinse under cold water, and drain again.
Drain the salmon, and separate into chunks.
Wash the red pepper, and cut into small strips. Wash broccoli in cold water. Cut into bite sized florets. Drop into salted boiling water and cook for 2 minutes. Drain immediately and rinse under cold water to stop the cooking and keep the vegetable green.
Blend the mayonnaise and the tomato sauce.
In a large mixing bowl, combine the pasta, salmon, red pepper, broccoli, Parmesan, basil, salt and pepper. Thoroughly mix in the dressing. Season to taste.
Refrigerate for one hour or more. Just before serving, toss the pasta salad.
PRESENTATION
Arrange lettuce leaves in the center of cold serving plates. Spoon the salad in a mount over the lettuce. Garnish with sprigs of basil. Serve with crusty bread.

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