Salmon Pasta Primavera Salad

"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.)"
 
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Ready In:
1hr
Ingredients:
17
Serves:
4
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ingredients

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directions

  • Cook pasta according to package directions.
  • 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.
  • 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.
  • 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.
  • Toss pasta and green beans with reserved cottage cheese mixture to coat completely; stir in cucumber, zucchini, and tomatoes. Refrigerate, covered, 30 minutes.
  • Serve pasta mixture on individual serving plates lined with spinach leaves and top with flaked salmon.

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Reviews

  1. I tried it before adding the salmon and I thought it was pretty good that way, so I left the salmon for my husband. He really liked them together. I used canned salmon, and because I didn't want to buy cottage cheese for such a small amount, I used 1/3 cup yogurt in place of that and the mayonnaise. Reviewed for ZWT4.
     
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Tweaks

  1. I tried it before adding the salmon and I thought it was pretty good that way, so I left the salmon for my husband. He really liked them together. I used canned salmon, and because I didn't want to buy cottage cheese for such a small amount, I used 1/3 cup yogurt in place of that and the mayonnaise. Reviewed for ZWT4.
     

RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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