Salmon Pasta Salad with Lemon and Capers

recipe
Serve this salad for tonight's supper and pack the remainder for tomorrow's lunch. Even when canned, salmon is a great source of omega-3 fatty acids, which help reduce the risk of heart disease.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 17 Minutes
Cook: 22 Minutes

Nutritional Information

Calories 299
Caloriesfromfat 39 %
Fat 13.1 g
Satfat 2.7 g
Protein 14.2 g
Carbohydrate 31.6 g
Fiber 1.6 g
Cholesterol 38 mg
Iron 1.6 mg
Sodium 553 mg
Calcium 88 mg

Ingredients

8 ounces uncooked farfalle (bow tie pasta)
2/3 cup low-fat mayonnaise
1 1/2 teaspoons grated fresh lemon rind
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped red onion
1/4 cup chopped celery
2 tablespoons minced fresh parsley
1 1/2 tablespoons capers, rinsed and drained
2 (6-ounce) cans skinless, boneless pink salmon in water (such as Bumble Bee), drained

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Rinse under cold water until cool; drain well.

2. Combine mayonnaise and next 4 ingredients in a large bowl. Add cooled pasta, onion, and remaining ingredients, and toss gently to combine. Cover and chill.

Note:

Maureen Callahan,

Oxmoor House Healthy Eating Collection

October 2006
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