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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This salad makes a nice light meal in the summer. It's versatile, so feel free to fiddle with it and add your own ingredients! An adopted recipe. Ingredients:
1/2 cup plain fat-free yogurt |
2 tablespoons light mayonnaise or 2 tablespoons fat-free mayonnaise |
2 tablespoons fresh lemon juice |
2 teaspoons fresh basil, chopped (or 1/2 tsp dried, although fresh preferred) |
1/4 teaspoon dried oregano |
salt and pepper (freshly ground tricolor pepper is nice) |
2 cups uncooked macaroni, cooked according to package directions |
1 (7 1/2 ounce) can salmon |
1 cup chopped celery (or fennel bulb) |
1 red bell pepper, chopped |
1/4 cup red onion, diced (to taste) |
Directions:
1. Cook the pasta according to package directions; drain and set aside.
2. In a mixing bowl, combine yogurt, mayonnaise, lemon juice, basil, oregano, salt, and pepper.
3. In a separate bowl mix remaining ingredients, add it to the first mixture.
4. Toss to coat pasta.
5. Transfer to a container, and chill for at least 1 hour before serving.
6. Before serving, make sure to gently stir it all up again well.
7. Note: other kinds of pasta can be used in place of macaroni, to make it interesting - small spirals, orzo, penne, etc. Don't be afraid to experiment!
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