Imagine a decadently rich creamy pasta salad that’s actually good for you. Well, here you have it. The secret is in the dressing, which has a base of tangy thickened yogurt that’s the ideal foil for the rich salmon. Sweet peas stud the dish with beautiful color, and dill and scallion make it delightfully fragrant and flavorful.
Pasta Salad with Salmon, Peas, and Herbs
(Makes 4 servings)
- ⅔ cup plain Greek-style nonfat yogurt
- 3 tablespoons fresh lemon juice
- 3 tablespoons mayonnaise
- 2 teaspoons finely grated lemon zest
- 1 teaspoon minced fresh dill, or 2 teaspoons dried
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 (14-ounce) can wild red salmon, drained, skinned and boned, and cut into chunks
- 1 (10-ounce) package frozen peas, defrosted
- ½ pound bowtie or corkscrew pasta, cooked according to package directions and cooled
- 2 scallions (white and green parts), minced (about ¼ cup)
- 8 cups chopped red-leaf lettuce
- Combine yogurt, lemon juice, mayonnaise, lemon zest, dill, salt, and pepper in bowl and whisk to incorporate.
- Add salmon, peas, pasta, and scallions and toss to incorporate.
- Pasta salad will keep up to 2 days in an airtight container in refrigerator.
- To serve, mound 2 cups of lettuce onto each plate or into to-go containers and scoop about 1 ¾ cups of pasta salad on top.
Per Serving (1 ¾ cups pasta salad and 2 cups lettuce)
Total fat: 14 g
Carbohydrate: 56 g
Fiber: 6 g
Protein: 35 g
Sodium: 730 mg
Diabetic Exchanges: ~2 ½ starch, 2 nonstarchy vegetable,
3 ½ lean meat, 1 ½ fat
Recipe and photo from So Easy: Luscious, Healthy Recipes for Every Meal of the Week, by Ellie Krieger. www.elliekrieger.com © 2009 by Ellie Krieger. Used with permission. All rights reserved.
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