Pasta Salad with Salmon, Peas, and Herbs

Pasta Salad with Salmon, Peas, and Herbs


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
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 (14-ounce) can wild red salmon, drained, skinned and boned, and cut into chunks
1 (10-ounce) package frozen peas, defrosted
½ pound bowtie or corkscrew pasta, cooked according to package directions and cooled
2 scallions (white and green parts), minced (about ¼ 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 ¾ cups of the pasta salad on top.

Makes 4 servings

Serving size: 1 ¾ cups pasta salad and 2 cups lettuce

Per serving: Calories 490; Total Fat 14g (Sat Fat 2g, Mono Fat 1.75g, Poly Fat 1.5g); Protein 35g; Carb 56g; Fiber 6g; Cholesterol 55mg; Sodium 730mg

Excellent Source of: Fiber, Folate, Iron, Magnesium, Manganese, Niacin, Phosphorus, Protein, Riboflavin, Selenium, Thiamin, Vitamin A, Vitamin B12, Vitamin C, Vitamin D, Vitamin K

Good Source of: Copper, Potassium, Vitamin B6, Zinc

Copyright 2016 Ellie Krieger All rights reserved

Sign up for my free recipes and tips, delivered to your email inbox bi-weekly.

Just enter your email address below: