Salmon and Pasta Salad

By re1ndeer

  • 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

  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

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