Salmon and Pasta Salad

By re1ndeer

Ingredients
  • 1 cup uncooked elbow macaroni, 4 oz.

  • 2 teaspoons vegetable oil

  • 1 7 2/3 oz. can salmon, drained, and skin removed

  • 1Tablespoon worcestershire sauce

  • 1/2 medium white onion, minced

  • 1 10 oz. pkg. frozen green peas, slightly defrosted

  • 1 large bell pepper , diced

  • Dressing

  • 1 cup lowfat cottage cheese

  • 2 Tablespoons fresh lemon juice

  • 2 to 3 dashes hot pepper sauce

  • 1 to 2 Tablespoons chopped fresh dill weed or 1 to 2 teaspoons dried dill weed

Directions
  1. Cook macaroni to package directions, omitting salt. Drain and rinse under cold water until noodles are cool. Drain, place in bowl and add oil; mix to coat evenly. Set aside.

  2. In a bowl, mash salmon, including bones. Add Worcetershire sauce, onion, peas, bell pepper and cooked macaroni. Mix well.

  3. In a blender process cottage cheese, lemon juice and hot pepper sauce until creamy. Mix in dill. Pour over the salmon-noodle mixture and stir. Refrigerate. serve chilled.

  4. Seves 8 1 1/2 cups per serving.


Nutritional Facts

Servings
8
calories 165
protein 13gm
carbohydrate 18gm
total fat 4gm
sat. fat 1gm
polyunsat. fat 2gm
monounsat fat. 1gm
cholesterol 12mg
sodium 315mg

salads fish and seafood