Saturday, February 6, 2010

Pasta Salad with Salmon and Peas

This recipe is adapted from the Pillsbury Fast and Healthy book - one that Jamie and I use a lot for weekday meals. It's nice and light, comes together quickly, and the fresh dill is wonderful in it. We had this with a side of fresh tomatoes topped with crumbled goat cheese, olive oil, kosher salt, and fresh ground pepper.

Pasta Salad with Salmon and Peas

8 oz (3 cups) dried shell pasta
1/3 cup light mayo
1/3 cup nonfat plain yogurt
about 2 Tbsp chopped fresh dill
1 Tbsp skim milk
fresh ground pepper
1 large pouch (7 oz) salmon (I used a total of about 9 oz)
1 cup frozen peas, cooked & drained (I used 1 1/2 - 2 cups)

-Cook pasta according to package directions, drain and rinse.
-While pasta is cooking, mix together the remaining ingredients.
-Mix the pasta and sauce together. Can be served warm, room temperature, or cold.


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