3 oz feta cheese
3 oz salmon fillet
1 1/2 cups baby carrots
2 cups cooked pasta
1 can sliced olives
1 cup garbanzo beans
3 green onions
1. Season salmon fillet with pepper and garlic powder. Cook in olive oil until light pink throughout. Set aside to cool.
2. Dice baby carrots, tomato and green onions.
3. In a large bowl, combine pasta and vegetables. Toss with olive oil and balsamic vinegar.
4. Cut salmon into small pieces. Add to salad.
5. Top with feta cheese and serve.