Salmon Pasta Salad

FINALLY - I find another affordable pescatarian meal! FYI pescatarian basically means that I do eat seafood, but no other meat.  This salmon pasta salad is a wonderful healthy option for lunch. It's quick, packable and delicious!

Salmon Pasta Salad from So Easy by Ellie Krieger
Serves 4

2/3 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 
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 14 oz can wild red salmon, drained, skinned and boned, cut into chunks
1 10 oz package frozen peas, defrosted
1/2 lb bowtie or corkscrew pasta, cooked according to package directions and cooled
2 scallions (white and green parts), minced (about 1/4 cup)
8 cups chopped red-leaf lettuce

Combine the yogurt, lemon juice, mayonnaise, lemon zest, dill, salt and pepper in a bowl and whisk to incorporate.  Add the salmon, peas, pasta, and scallions and toss to incorporate.  The pasta salad will keep up to 2 days in an airtight container in the refrigerator.

To serve, mound 2 cups of the lettuce onto each plate or into to-go containers and scoop about 1 3/4 cups of the pasta salad on top.

This pasta salad was delicious guys. It was SUCH a refreshing lunch and I loved that I really could pack it and bring it to work. It was also super healthy - I got 2 veggies in ONE MEAL! It's a great meal to help you get through the rest of the day.

1 comment:

  1. This does look really good and easy to fix. This looks like a keeper!