Holly Clegg Recipes

Salmon Pasta Salad

Summary:

Ingredients:

• 1 pound fresh salmon fillet
• 1 (8-ounce) package rotini (spiral) pasta
• ⅓ cup light mayonnaise
• ½ cup nonfat plain yogurt
• ½ teaspoon sugar
• 2 teaspoons dried dill weed leaves
• ½ teaspoon white pepper
• 1 cup diced celery
• 1 (14-ounce) can artichoke hearts, drained and quartered

Directions:

• Preheat the oven to 325° F.
• Place the salmon in a shallow baking dish coated with nonstick cooking spray and bake for 15 minutes, or pan-fry, until the salmon is thoroughly cooked and flakes easily. Set aside to cool.
• Cook the pasta according to the package directions, omitting any oil and salt. Drain, rinse, and set aside.
• In a small bowl, mix the mayonnaise, yogurt, sugar, dill weed, and pepper. Set aside.
• In a large bowl, mix the celery, artichoke hearts, pasta and dressing. Remove the skin from the salmon, flake into chunks, and add to the pasta mixture, tossing gently. Chill until ready to serve.

Recipe from Holly Clegg's Trim and Terrific

Yield:

4

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