Salmon Pasta Salad for Four

Author: Canadian Living

This speedy dish is ready in the time it takes to cook the pasta.

  • Portion size 4 servings

Ingredients

  • 4 cups small shell pasta
  • 1 cup frozen peas
  • 1 can sockeye salmon drained
  • 1/2 cup plain low-fat yogurt
  • 1/3 cup finely diced red onion
  • 1/4 cup light mayonnaise
  • 6 radishes thinly sliced
  • 2 tablespoons chopped fresh dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon hot pepper sauce
  • 12 romaine lettuce leaves

Method

In large saucepan of boiling salted water, cook pasta for 7 minutes. Add peas; cook until pasta is al dente, 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. Toss to combine. To serve, spoon onto remaining lettuce leaves.

Nutritional facts Per serving: about

  • Sodium 985 mg
  • Protein 24 g
  • Calories 484.0
  • Total fat 10 g
  • Cholesterol 26 mg
  • Saturated fat 2 g
  • Total carbohydrate 74 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 87.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Salmon Pasta Salad for Four