Salmon, white bean, and pasta salad
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This is a reach-into-your pantry dish. No penne or fusilli? Use any pasta shape you have on hand. The same goes for the beans: red kidney, chickpeas, small white, and pinto beans work just as well. Sub tuna for the salmon if that’s what you’ve got.
Ingredients
Uncooked chickpea pasta
4 oz, such as rotini, penne, or fusilli
Reduced-sodium chicken broth
⅓ cup(s)
Red wine vinegar
¼ cup(s)
Extra virgin olive oil
1½ tbsp(s)
Lemon zest
1 tbsp(s), grated
Table salt
½ tsp(s)
Black pepper
½ tsp(s)
Canned cannellini beans
15½ oz, rinsed and drained
Roasted red peppers (packed in water)
7 oz, drained and cut into 1-inch pieces
Canned pink salmon
12 oz, drained, skin and large bones removed, flesh broken into large flakes
Red onion
½ cup(s), sliced, chopped
Fresh parsley
⅓ cup(s), flat-leaf
Capers
4 tsp(s), drained
Instructions
1
Cook pasta according to package directions. Drain and rinse under cool running water. Drain again.
2
Meanwhile, whisk together broth, vinegar, oil, lemon zest, salt, and black pepper in large bowl. Add pasta, beans, salmon, roasted peppers, onion, parsley, and capers and toss to combine.
3
Serving size: about 1 1/2 cups
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