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Salmon Pasta Salad with Lemon and Capers

Prep time 17 mins
Cook time 22 mins
Yield 6 servings (serving size: 1 cup)
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.

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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection