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​Cook's tip: This salad is best tossed together right before serving so pesto and flavors stay bright.

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 8

Nutrients per serving: 310 calories, 16g total fat, 3g saturated fat, 46% calories from fat, 30mg cholesterol, 17g protein, 26g carbohydrate, 3g fiber, 485mg sodium, 214mg calcium and 1300mg omega-3 fatty acids.

Ingredients

  • 8 ounces dry, small shell pasta
  • 2 to 3 teaspoons garlic, finely minced
  • 1/2 cup prepared basil pesto
  • 1/2 cup high-quality light Italian salad dressing
  • 1 zucchini, cut in 1/2-inch half-moon slices
  • 1 pint cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 3/4 cup frozen peas, defrosted
  • 1 can (14.75 oz) or 2 cans (7.5 oz each) traditional pack Alaska salmon
  • OR 8 to 10 oz. skinless, boneless salmon (canned or pouched), drained and chunked
  • Salt and pepper, to taste

Directions

1

Cook the pasta according to package directions, drain well.

2

Let cool slightly then toss with the garlic, pesto and dressing. Set aside.

3

Meanwhile, put the zucchini in a covered microwavable container and cook on high for 2 minutes or until tender and bright green.

4

Toss the blanched zucchini, tomatoes, onion and peas into the pasta and stir to continue.

5

Gently fold in drained salmon; season to taste with salt and pepper.

6

Serve immediately and chill before serving.