Salmon Pasta Salad with Mint and Lemon Vinaigrette

From the Better Homes and Gardens Test Kitchen

Preparation Time: 30 minutes
Chill Time: up to 24 hours



Ingredients:
8 ounces (about 3 cups) uncooked Dreamfields Rotini
12 ounces coarsely chopped cooked salmon (see note)
1 cup chopped seeded cucumber
1/4 cup chopped red onion
3 to 4 tablespoons snipped fresh mint
3 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons honey
1 teaspoon lemon zest (optional)
1/4 teaspoon salt
1/8 teaspoon coarse grind black pepper
1 cup halved cherry tomatoes
Leaf lettuce (optional)
Lemon wedges (optional)

Makes 4 (2 cup) servings


Ingredients:
4 ounces (about 1.5 cups) uncooked Dreamfields Rotini
6 ounces coarsely chopped cooked salmon (see note)
3 tablespoons chopped red onion
2 tablespoons snipped fresh mint
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon honey
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup halved cherry tomatoes
Leaf lettuce (optional)
Lemon wedges (optional)

Makes 2 (2 cup) servings


Directions:

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. In a medium bowl combine drained pasta, salmon, cucumber, red onion and mint.
2. For vinaigrette, in a small bowl combine lemon juice, olive oil, honey, zest, if desired, salt, and pepper. Whisk together. Pour over pasta mixture. Toss gently to coat. Add tomatoes. Toss gently. Serve immediately or cover and chill up to 24 hours. Serve on top lettuce with fresh lemon, if desired.

Note: Cooked smoked salmon or smoked turkey breast may be substituted for cooked salmon.

Nutrition information per serving (1/4 of recipe): 397 calories; 29 g protein; 50 g total carbohydrates; 18 g digestible carbohydrates*; 11 g fat; 2 g saturated fat; 54 mg cholesterol; 210 mg sodium; 6 g total dietary fiber.