Salmon And Pasta Salad Recipe
Ingredients
| 1 cup uncooked elbow macaroni, 4 ounces | ||
| 2 teaspoons acceptable vegetable oil | ||
| 1 7 2/3-ounce can salmon, drained, skin removed | ||
| Worcestershire sauce | 1 Tablespoon | |
| White onion | 1/2 Medium, minced | |
| 1 10-ounce package frozen green peas, slightly defrosted | ||
| Red bell pepper | 1 Large, diced | |
| 1 cup lowfat cottage cheese | ||
| 2 tablespoons fresh lemon juke | ||
| 2 to 3 dashes hot pepper sauce | ||
| 1 to 2 tablespoons chopped fresh dill weed or 1 to 2 teaspoons dried dill weed | ||
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.
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.
Chef
