Encouraging Health and Happiness

Make ahead for a Busy Week- Spring Pasta Salad

Spring Pasta Salad – Fresh Peas, Salmon and Herbs

Imagine a decadently rich creamy pasta salad that’s actually good for you. Well, here you have it. The secret is in the dressing, which has a base of tangy thickened yogurt that’s the ideal foil for the rich salmon. Sweet peas stud the dish with beautiful color, and dill and scallions make it delightfully fragrant and flavorful.

Yield : Makes 4 servings

Ingredients

  • 2/3 cup plain Greek-style nonfat yogurt
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons mayonnaise
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon minced fresh dill, or 2 teaspoons dried
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 (14-ounce) can wild red salmon, drained, skinned and boned, and cut into chunks
  • 1 10-ounce package frozen peas, defrosted
  • ½ pound bowtie or corkscrew pasta, cooked according to package directions and cooled
  • 2 scallions (white and green parts), minced (about ¼ cup)
  • 8 cups chopped red leaf lettuce

Directions

Combine the yogurt, lemon juice, mayonnaise, lemon zest, dill, salt, and pepper in a bowl and whisk to incorporate. Add the salmon, peas, pasta, and scallions and toss to incorporate. The pasta salad will keep up to 2 days in an airtight container in the refrigerator. To serve, mound 2 cups of the lettuce onto each plate or into to-go containers and scoop about 1¾ cups of the pasta salad on top.

Notes

Greek-style yogurt is simply yogurt that has been strained so it is ultra thick and creamy. It is perfect as a base for creamy dressings, dips, and spreads. It’s now in major markets nationwide. If you can’t find it, don’t worry. It is simple to make. Just put plain, nonfat yogurt into a strainer lined with a paper towel. Set the strainer over a bowl and let it sit in the refrigerator for at least 30 minutes and up to 4 hours depending on how thick you want it. You need about 1 1/3 cups of regular yogurt to make 1 cup strained. It keeps for about a week in the refrigerator.

Excellent source of Fiber, Folate, Iron, Magnesium, Manganese, Niacin, Phosphorus, Protein, Riboflavin, Selenium, Thiamin, Viatmin A, Vitamin B12, Vitamin C, Vitamin D, Vitamin K. Good source of Copper, Potassium, Vitamin B6, Zinc.

 

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