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

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. 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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