Salmon Pasta Salad
Salmon Pasta Salad
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 484 |
| pro | 24 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 74 g |
| fibre | 6 g |
| chol | 26 mg |
| sodium | 985 mg |
| % RDI: | - |
| calcium | 18 |
| iron | 24 |
| vit A | 13 |
| vit C | 25 |
| folate | 87 |
Start with melon wedges to whet your appetite for this quick and light dinner.
Ingredients
- 4 cups small pasta shells
- 1 cup frozen peas
- 1 can (7.5 oz/213 g) drained sockeye salmon
- 1/2 cup plain low-fat yogurt
- 1/3 cup finely diced red onion
- 1/4 cup light mayonnaise
- 6 radishes, thinly sliced
- 2 tbsp chopped fresh dill, (or 2 tsp/10 mL dried dillweed)
- 1/2 tsp hot pepper sauce
- 1/2 tsp each of salt and pepper
- 12 leaves romaine lettuce
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.
Source : Canadian Living Magazine: May 2003
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