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Dilled Salmon Pasta Salad Recipe

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Elaine Williams uses just a cup of leftover salmon in this pretty pasta salad for two. "It's nicely seasoned with dill and makes a cool, light summer lunch," says the Sebastopol, California cook.

This recipe is:

Quick

Diabetic Friendly

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Dilled Salmon Pasta Salad Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

25 25

Ingredients

1-1/2 cups tricolored spiral pasta
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
2 tablespoons chopped onion
2 tablespoons minced fresh dill or 2 teaspoons dill weed
1 cup fully cooked salmon chunks or 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
Mixed salad greens

Directions

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the next six ingredients.
Drain and rinse pasta in cold water; add to sour cream mixture. Stir in salmon. Cover and refrigerate. Serve over salad greens. Yield: 2 servings.

Nutritional Analysis: One 1-1/2-cup serving (prepared with nonfat sour cream and fat-free mayonnaise) equals 353 calories, 500 mg sodium, 42 mg cholesterol, 51 gm carbohydrate, 21 gm protein, 5 gm fat. Diabetic Exchanges: 3 starch, 1-1/2 lean meat, 1 vegetable.

Originally published as Dilled Salmon Pasta Salad in Quick Cooking July/August 1998, p38

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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