Salmon And Pasta Salad Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Uncooked elbow macaroni4 Ounce (1 cup)
 Vegetable oil2 Teaspoon (acceptable)
 Canned salmon7 2⁄3 Ounce, drained, skin removed (1 can)
 Worcestershire sauce1 Tablespoon
 White onion1⁄2 Medium, minced
 Frozen green peas10 Ounce, slightly defrosted (1 package)
 Red bell pepper1 Large, diced
 Low fat cottage cheese1 Cup (16 tbs)
 Lemon juke2 Tablespoon
 Hot pepper sauce3 Dash
 Chopped fresh dill weed/2 teaspoons dried dill weed2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1393 Calories from Fat 311

% Daily Value*

Total Fat 35 g53.4%

Saturated Fat 3.8 g19.1%

Trans Fat 0 g

Cholesterol 76.9 mg

Sodium 1934.7 mg80.6%

Total Carbohydrates 158 g52.8%

Dietary Fiber 23.6 g94.5%

Sugars 40.3 g

Protein 101 g201.9%

Vitamin A 172.7% Vitamin C 539.9%

Calcium 39% Iron 55.8%

*Based on a 2000 Calorie diet

Directions

Cook macaroni according to package directions, omitting salt.
Drain and rinse under cold running water until noodles are cool.
Drain, place in bowl and add oil; mix to coat evenly.
Set aside.
In a bowl, mash salmon, including bones.
Add Worcestershire, onion, peas, bell pepper and cooked macaroni.
Mix well.
In a blender, process cottage cheese, lemon juice and hot pepper sauce until creamy.
Mix in dill.
Pour over the salmon-noodle mixture and stir.
Refrigerate.
Serve chilled.
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