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Recipe provided courtesy of Canadian Living.
For more recipes, visit www.canadianliving.com.
Salmon Pasta Salad
Ingredients
 |
4 cups small shell pasta 1 L |
|
1 cup frozen peas 250 mL
|
|
1 can (7.5 oz/213 g) sockeye salmon, drained |
|
1/2 cup low-fat plain yogurt 125 mL |
|
1/3 cup finely diced red onion 75 mL |
|
1/4 cup light mayonnaise 50 mL
|
|
6 radishes, thinly sliced |
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2 tbsp chopped fresh dill 25 mL
(or 2 tsp/10 mL
dried dillweed) |
|
1/2 tsp each salt, pepper and hot pepper sauce 2 mL
|
|
12 leaves romaine lettuce |
Preparation
In large pot 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 romaine 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.
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.
Servings: Makes 4 servings.
Nutritional Information
| per serving: about- |
|
| calories |
484 |
| protein |
24 g |
| total fat |
10 g (Sat. fat 2 g) |
| carbohydrates |
74 g |
| fibre |
6 g |
| cholesterol |
26 mg |
| sodium |
985 mg |
| % RDI |
|
| calcium |
18% |
| iron |
24% |
| vitamin A |
13% |
| vitamin C |
25% |
| folate |
87% |
|
