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Salmon Pesto Pasta Salad
Recipes
Salmon Pesto Pasta Salad
6 servings
20 minutes total

Ingredients

  • 2 teaspoons lemon juice
  • 2 tablespoons basil pesto
  • ¼ cup salad dressing-type mayonnaise
  • ¼ cup part-skim ricotta cheese
  • 8 oz fusilli pasta
  • 1 lb fresh salmon fillets
  • Cooking spray
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • Plastic wrap
  • 4 oz salad blend

Steps

    1. Bring water to boil for pasta. Combine in large bowl: lemon juice, pesto, salad dressing, and ricotta cheese; set aside.
    2. Stir pasta into boiling water; cook 7–8 minutes, stirring occasionally, or until tender. Place salmon in microwave-safe dish; coat salmon with cooking spray and sprinkle with garlic powder, salt, and pepper. Cover dish tightly with plastic wrap (turn one corner back to vent); microwave on HIGH for 4–5 minutes and until fish is opaque and separates easily with a fork. (Thicker parts may take longer; remove thin parts to avoid over-cooking.)
    3. Drain pasta; rinse with cold water. Chill quickly by plunging pasta into ice water; drain well and stir into pesto mixture. Break salmon apart while adding to mixture (discard skin/dark flesh); mix to blend. Divide salad greens among serving plates; top with salmon mixture and serve.

Amount per ⅙ recipe serving: Calories 370, Total Fat 17g, Sat Fat 4g, Trans Fat 0g, Chol 50mg, Sodium 380mg, Total Carb 31g, Fiber 2g, Sugars 3g, Protein 22g, Calc 8%, Vitamin A 20%, Vitamin C 10%, Iron 10%