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Salmon Pasta Primavera Salad

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“Believe it or not, this is a wonderful low-calorie meal for the hot weather season. Served on some torn fresh spinach leaves, or other salad greens, it is filling and guilt-free. Canned salmon or tuna can also be substituted for the fresh poached salmon. (Preparation time given includes cooling time.)”

Ingredients Nutrition


  1. Cook pasta according to package directions.
  2. Place salmon steak in a microwave-safe dish; pour 1/4 cup chicken broth over salmon. Cover dish, venting and cook on high for 2 to 3 minutes, until salmon is just opaque. Cool, covered. Remove bones and skin from cooled salmon; flake and set aside.
  3. Meanwhile, process cottage cheese, mayonnaise, 2 T. chicken broth, and vinegar in a food processor or blender until smooth; stir in onion, garlic, dill, salt, and pepper. Set aside.
  4. Add green beans to past cooking water about 3 minutes before pasta is done. When pasta is ready and green beans are crisp-tender, drain well; place in a large bowl, tossing with remaining 2 T. of chicken broth to moisten. Set aside to cool for 10 minutes.
  5. Toss pasta and green beans with reserved cottage cheese mixture to coat completely; stir in cucumber, zucchini, and tomatoes. Refrigerate, covered, 30 minutes.
  6. Serve pasta mixture on individual serving plates lined with spinach leaves and top with flaked salmon.

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