Salmon and Edamame Pasta Salad

Cooking Light. Aug 2003. Leftover salmon or canned to save a step.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups  uncooked farfalle pasta (about 4 ounces bow tie pasta)
• 2⁄3 cup  shelled edamame
•  cooking spray
• 1 (4 ounce)  salmon fillets, skinned
• 2  teaspoons olive oil
• 1  cup  finely chopped red onion
• 4  ounces  Baby Spinach (about 6 cups)
• 1⁄4 cup  chopped fresh dill
• 4  teaspoons  whole-grain Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper

Directions

1. Cook pasta in boiling water 5 minutes. Add edamame; cook 6 minutes or until tender. Drain and rinse with cold water.
2. Drain and place in a large bowl.
3. Heat a nonstick skillet coated with cooking spray over medium-high heat.
4. Add salmon; cook 7 minutes or until fish flakes easily when tested with a fork, turning once. Coarsely chop salmon. Add to pasta mixture; toss gently to combine.
5. Heat oil in pan over medium-high heat. Add onion; sauté 4 minutes or until tender.
6. Add spinach; cook 2 minutes or just until wilted, stirring frequently. Add spinach mixture and dill to pasta mixture; toss gently to combine. Add mustard, salt, and pepper; toss gently to coat.