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.)”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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