Salmon Pasta Primavera Salad
- Ready In:
- 1hr
- Ingredients:
- 17
- 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
- Cook pasta according to package directions.
- 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.
- 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.
- 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.
- Toss pasta and green beans with reserved cottage cheese mixture to coat completely; stir in cucumber, zucchini, and tomatoes. Refrigerate, covered, 30 minutes.
- Serve pasta mixture on individual serving plates lined with spinach leaves and top with flaked salmon.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I tried it before adding the salmon and I thought it was pretty good that way, so I left the salmon for my husband. He really liked them together. I used canned salmon, and because I didn't want to buy cottage cheese for such a small amount, I used 1/3 cup yogurt in place of that and the mayonnaise. Reviewed for ZWT4.
Tweaks
-
I tried it before adding the salmon and I thought it was pretty good that way, so I left the salmon for my husband. He really liked them together. I used canned salmon, and because I didn't want to buy cottage cheese for such a small amount, I used 1/3 cup yogurt in place of that and the mayonnaise. Reviewed for ZWT4.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!