Salmon Pasta Primavera Salad

Believe it or not, this is a wonderful low-calorie meal for the hot weather season. Served on some torn fresh spinach leaves, or other salad greens, it is filling and guilt-free. Canned salmon or tuna can also be substituted for the fresh poached salmon. (Preparation time given includes cooling time.)

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2 1⁄2 cups rotelle pasta
• 1⁄4 cup chicken broth
• 8  ounces  fresh salmon steaks
• 1⁄4 cup low fat cottage cheese
• 2  tablespoons light mayonnaise
• 4  tablespoons chicken broth
• 1 1⁄2 teaspoons red wine vinegar
• 1⁄4 cup  finely chopped onion
• 1  small garlic clove, minced
• 1 1⁄2 teaspoons  chopped fresh dill
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 4  ounces fresh green beans, cut into 1-inch pieces (about 3/4 cup)
• 1  small cucumber, diced, about 1 cup
• 1  small zucchini, julienned, about 1 cup
• 1  cup grape tomatoes, halved
•  torn fresh spinach leaves

Directions

1. Cook pasta according to package directions.
2. Place salmon steak in a microwave-safe dish; pour 1/4 cup chicken broth over salmon. Cover dish, venting and cook on high for 2 to 3 minutes, until salmon is just opaque. Cool, covered. Remove bones and skin from cooled salmon; flake and set aside.
3. Meanwhile, process cottage cheese, mayonnaise, 2 T. chicken broth, and vinegar in a food processor or blender until smooth; stir in onion, garlic, dill, salt, and pepper. Set aside.
4. Add green beans to past cooking water about 3 minutes before pasta is done. When pasta is ready and green beans are crisp-tender, drain well; place in a large bowl, tossing with remaining 2 T. of chicken broth to moisten. Set aside to cool for 10 minutes.
5. Toss pasta and green beans with reserved cottage cheese mixture to coat completely; stir in cucumber, zucchini, and tomatoes. Refrigerate, covered, 30 minutes.
6. Serve pasta mixture on individual serving plates lined with spinach leaves and top with flaked salmon.