Pink and Green Penne


Preparation info

  • Servings:


    • Difficulty


    • Ready in

      30 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

When I first met my wife, Betsy, it became pretty apparent that I would be the cook in the relationship. But she had a few meals that she would cycle through in any given week, and one of her favorites was a simple pasta salad with canned tuna, Granny Smith apples, and slivered almonds. It’s actually delicious even if it sounds a bit strange. I adapted it for salmon and subbed pistachios for the almonds.


  • 1 pound penne pasta
  • 2 tablespoons good-quality extra-virgin olive oil
  • 2 Granny Smith apples, cored and sliced thin
  • ¾ cup chopped shelled, roasted, and salted pistachios
  • 10-12 ounces (1½-2 cups) flaked cooked salmon
  • Kosher salt
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground black pepper
  • ¼ cup slivered fresh basil


    1. Cook penne in nicely salted water (1 tablespoon kosher salt per gallon of water) according to package. Be careful to not overcook it.
    2. Drain pasta and toss with olive oil, apples, and chopped pistachios.
    3. Gently fold flaked salmon into the pasta while it’s still warm. Season with salt, red pepper flakes, and ground black pepper.
    4. Garnish with slivered fresh basil and serve immediately!