Weeknight Wonders


14
3
What's This?
Serving size 4

Ingredients

⅔ cup plain Greek-style nonfat yogurt3 Tbsp fresh lemon juice3 Tbsp mayonnaise2 tsp finely grated lemon zest1 tsp minced fresh dill, or 2 teaspoons dried½ tsp salt½ tsp freshly ground black pepper1 (14-ounce) can wild red salmon, drained, skinned and boned, and cut into chunks1 (10-ounce) package frozen peas, defrosted½ lb bowtie or corkscrew pasta, cooked according to package directions and cooled2 scallions (white and green parts), minced (about ¼ cup)8 cup chopped red-leaf lettuce

Directions

  1. 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.
  2. 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.

More From Kitchen Daily:

Orzo with Shrimp, Peas, Herbs and Feta
Chickpea and Spinach Salad with Cumin Dressing
Egg in a Basket with Smoked Turkey and Asparagus

Nutrition Facts

Provided by: Weeknight Wonders

Per Single Serving / Serves 4 Total

  • Calories 490
  • Total Fat 14g
  • Saturated Fat 2g
  • Monounsaturated Fat 1.75g
  • Sodium 730mg
  • Total Carbohydrates 56g
  • Fiber 6g
  • Protein 35g
  • Cholesterol 55mg
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Lunch, Salad, Pasta, Peas, Salmon, Seafood

Updated Terms of Service | Updated Privacy Policy Corporate Site | Advertise With Us