Salmon Pasta Salad with Lemon and Capers |
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Prep Time: 17 Minutes Cook Time: 22 Minutes |
Ready In: 39 Minutes Servings: 6 |
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Serve this salad for tonight's supper and pack the remainder for tomorrow's lunch. Even when canned, salmon is a great source of omega-3 fatty acids, which help reduce the risk of heart disease. Ingredients:
8 ounces uncooked farfalle (bow tie pasta) |
2/3 cup low-fat mayonnaise |
1 1/2 teaspoons grated fresh lemon rind |
1 1/2 tablespoons fresh lemon juice |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/3 cup chopped red onion |
1/4 cup chopped celery |
2 tablespoons minced fresh parsley |
1 1/2 tablespoons capers, rinsed and drained |
2 (6-ounce) cans skinless, boneless pink salmon in water (such as bumble bee), drained |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Rinse under cold water until cool; drain well.
2. Combine mayonnaise and next 4 ingredients in a large bowl. Add cooled pasta, onion, and remaining ingredients, and toss gently to combine. Cover and chill.
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