Creamy Salmon and Pasta Salad
Portion Size: 1 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. pasta | May use whole grain pasta |
| 4 cups canned salmon water packed, drained, flaked | |
| 1/4 cup light mayonnaise | |
| 1 cup plain nonfat Greek yogurt | |
| 2 tablespoons fresh lemon juice | |
| 1 teaspoon lemon zest | Wash and zest |
| 1 cup celery, diced | Wash, trim and dice. |
| 1 cup frozen peas, thawed | |
| ½ cup red bell pepper, diced | Wash, trim and dice. |
| 1 cup carrot, shredded | Wash peel, trim and shred. |
| 1/2 cup chopped green onion | Wash, trim, and slice. (including green tops) |
| 2 tablespoons chopped parsley, dried | Or ¼ cup fresh chopped |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook pasta according to package directions. | |
| 2 | In a large bowl mix Greek yogurt, mayonnaise, lemon juice and zest, and pepper together. | |
| 3 | When pasta is finished cooking, drain, then run under cool water until it’s no longer hot. | |
| 4 | Add pasta to yogurt dressing, along with celery, red pepper, peas, carrots, onions, and parsley. | |
| 5 | Gently mix all the ingredients together until combined. | |
| 6 | Refrigerate for 1 hour or overnight before serving. |
Posted in Seafood Dinner Recipes
