Salmon Pasta Salad with Lemon and Capers

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

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Nutritional Information

Amount per serving
  • Calories: 299
  • Calories from fat: 39%
  • Fat: 13.1g
  • Saturated fat: 2.7g
  • Protein: 14.2g
  • Carbohydrate: 31.6g
  • Fiber: 1.6g
  • Cholesterol: 38mg
  • Iron: 1.6mg
  • Sodium: 553mg
  • Calcium: 88mg


  • 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


  1. 1. Cook pasta according to package directions, omitting salt and fat. Rinse under cold water until cool; drain well.
  2. 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.
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