1 lb. cooked fresh salmon, flaked
2 med. chopped tomatoes
1 onion, thinly sliced & separated into rings
2 cloves crushed garlic
2 tbsp. olive oil
2 tbsp. minced parsley
1/2 tsp. dried basil
1 tsp. oregano
1/4 tsp. fresh ground black pepper
2 c. uncooked pasta bows
8 to 12 lettuce leaves
1/2 c. shredded carrots

Mix all ingredients except pasta, lettuce and carrots. Cover and refrigerate. Cook pasta according to package directions, drain. Toss with salmon mixture, refrigerate until ready to serve. Serve on individual plates on top of lettuce leaves, garnish with shredded carrots. Serves 4.