We all make pasta tuna salad for lunch sometimes but I like to change certain ingredients in the recipe sometimes to jazz it up a bit. I used a can of salmon in this recipe and added tons of spinach, basil and romaine lettuce for crunch and nutrients. The creaminess in the salad is actually rather light since I used buttermilk for a thick texture, as well as light mayo, with a squeeze of fresh lemon juice. Double up this recipe and take it to work the next day.

Serves 4

Ingredients for salad:

  • Cooked Whole grain pasta (half a 375 g package)
  • 1 can of salmon, drained
  • 1 cup broccoli florets, chopped
  • 1 cup romaine lettuce, chopped
  • 1 cup sliced zucchini
  • 2 large handfuls chopped spinach
  • 1 medium tomato, seeded and diced
  • handful of chopped fresh basil
  • 2 green onions, chopped

Ingredients for dressing:

  • zest of one lemon
  • juice of half a lemon (add more if needed)
  • 1 tsp dijon
  • coarse salt
  • freshly cracked black pepper
  • 1 tbsp vegetable blend seasoning
  • 1/2 cup light mayo or thick yogurt
  • 1/4 cup buttermilk
Cook the pasta to al dente, drain and rinse. In a large mixing bowl, add in the drained can of salmon and flake it using a fork; then add in all of the chopped vegetables and pour in the cooked pasta. Mix the ingredients altogether. In a small bowl, whisk all of the dressing ingredients together. Make sure to taste it and season it more if needs be. Pour the dressing onto the pasta salad mixture and taste it for seasoning. Put the salad into the fridge to get cold for at least 30 minutes then serve.


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