Salmon and Edamame Pasta Salad |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cooking Light. Aug 2003. Leftover salmon or canned to save a step. Ingredients:
1 1/2 cups uncooked farfalle pasta (about 4 ounces bow tie pasta) |
2/3 cup shelled edamame |
cooking spray |
1 (4 ounce) salmon fillets, skinned |
2 teaspoons olive oil |
1 cup finely chopped red onion |
4 ounces baby spinach (about 6 cups) |
1/4 cup chopped fresh dill |
4 teaspoons whole-grain dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Cook pasta in boiling water 5 minutes. Add edamame; cook 6 minutes or until tender. Drain and rinse with cold water.
2. Drain and place in a large bowl.
3. Heat a nonstick skillet coated with cooking spray over medium-high heat.
4. Add salmon; cook 7 minutes or until fish flakes easily when tested with a fork, turning once. Coarsely chop salmon. Add to pasta mixture; toss gently to combine.
5. Heat oil in pan over medium-high heat. Add onion; sauté 4 minutes or until tender.
6. Add spinach; cook 2 minutes or just until wilted, stirring frequently. Add spinach mixture and dill to pasta mixture; toss gently to combine. Add mustard, salt, and pepper; toss gently to coat.
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