Creamy salmon and dill pasta salad

Ingredients

Serves (1) — default Serves (2) Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• ¾ cup wholemeal pasta (I used fusilli), cooked, cooled
  
• 4 small or 1 large tomato, chopped
  
• 100g pouch lemon & dill salmon (I used Sealord)
  
• 1 cup rocketarugulaX leaves
  
• 1 teaspoon capers (optional)
  
• 3 spears asparagus, blanched, chopped
  
• 1 tablespoon lite mayonnaise
  
• 1 tablespoon plain yoghurt
  
• black pepper, to taste

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Instructions

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1 Combine pasta and vegetables with salmon, and mix to combine. Add dressing and mix well. Garnish with pepper and serve.

Nutrition info (per serve)

Calories 428 cal

Kilojoules 1790 kJ

Total fat 14 g

Saturated fat 2 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Nov 2016

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