Tested till perfect Salmon Pasta Salad
Salmon Pasta Salad
Photography by Matthew Kimura

Salmon Pasta Salad

Start with melon wedges to whet your appetite for this quick and light dinner.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2003

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 4 cups 4cupssmall pasta shells
  • 1 cup 1cupfrozen peas
  • 1 can (7.5 oz/213 g) 1can (7.5 oz/213 g)drained sockeye salmon
  • 1/2 cup 1/2cupplain low-fat yogurt
  • 1/3 cup 1/3cupfinely diced red onion
  • 1/4 cup 1/4cuplight mayonnaise
  • 6 6radishradishes, thinly sliced
  • 2 tbsp 2tbspchopped fresh dill, (or 2 tsp/10 mL dried dillweed)
  • 1/2 tsp 1/2tsphot pepper sauce
  • 1/2 tsp 1/2tspeach of salt and pepper
  • 12 leaves 12leavesromaine lettuce
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Preparation

In large saucepan of boiling salted water, cook pasta for 7 minutes. Add peas; cook until pasta is tender but firm, about 1 minute. Drain and rinse under cold water; shake out excess water.

Meanwhile, in small bowl, flake salmon with fork, mashing in any bones; remove skin if desired. Set aside.

In large bowl, stir together yogurt, onion, mayonnaise, radishes, dill, salt, pepper and hot pepper sauce.

Tear 4 of the lettuce leaves into bite-size pieces; add to large bowl along with pasta mixture and salmon and toss to combine. To serve, spoon onto remaining lettuce leaves.

Additional information :

Variations
Tuna Pasta Salad: Replace salmon and peas with tuna and frozen cut green beans.

Crab Pasta Salad: Replace salmon and peas with crabmeat and frozen broccoli florets.

Nutritional Information Per serving: about

cal 484 pro 24g total fat 10g sat. fat 2g
carb 74g fibre 6g chol 26mg sodium 985mg

% RDI:

calcium 18 iron 24 vit A 13 vit C 25
folate 87
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