Shell Pasta Salad with Salmon and Green Beans
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"One of my favorite pasta salads. It is not only delicious but it's also low in fat. Enjoy."
Original recipe yield: 8 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 20 Minutes
- Ready In:
- 35 Minutes
- Servings:
- 8
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INGREDIENTS:
- 1 cup seashell pasta
- 1/4 pound fresh green beans, cut into 1-inch lengths
- 1/4 cup low-fat cottage cheese
- 1/4 cup plain yogurt
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh dill weed
- 2 (6 ounce) cans salmon, drained
- ground black pepper to taste
- 8 leaves lettuce
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DIRECTIONS:
- Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse pasta under cold running water. Drain again and set aside.
- Blanch green beans in boiling water for 2 minutes. Drain and rinse under cold running water. Drain again and set aside.
- In food processor or through a sieve, puree cottage cheese. Combine with yogurt and lemon juice; mix well
- In a large bowl, combine pasta, green beans, yogurt mixture and dill; stir to mix. Discard skin from salmon and break into chunks; add to salad and stir gently to mix. Add pepper to taste. Line serving plate with lettuce leaves and mound salad on top.
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