Salmon Pasta Salad with Lemon-Dill Vinaigrette
Ingredients
- 6 oz whole wheat penne
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 1 cup crumbled reduced-fat feta cheese
- 3 Tbsp fresh lemon juice
- 3 Tbsp extra virgin olive oil
- 2 Tbsp chopped fresh dill
- ¼ tsp salt
- ¼ tsp pepper
- 2 (6-oz) cans wild-caught sockeye salmon, drained
- ½ small red onion, thinly sliced
Instructions
- Cook pasta according to package directions, adding asparagus during last 3 minutes of cooking.
- Drain and plunge into ice-cold water. Let stand in cold water 1 to 2 minutes or until cool. Drain.
- Combine cheese, lemon juice, oil, dill, salt and pepper.
- Combine pasta mixture, salmon, and onion. Drizzle with feta mixture; toss to coat.
- Serve immediately, or chill up to 1 day.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
397
|
397
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 26 | 26 |
| Carb (g) | 38 | 38 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 667 | 667 |
Low Calorie Lunch Meal Plan
This recipe selected from the eMeals Low Calorie Lunch Meal Plan.
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