Salmon, green bean, and pasta salad

SmartPoints® value per serving
Total Time
25 min
8 min
12 min
A cool pasta salad recipe is a must-have for the spring when the days warm up and we aren't needing to be warmed. The zesty yogurt-based dressing is lemony and fresh, adding to the layers of flavor including the earthy whole wheat pasta, rich and meaty salmon and crunchy string beans. Ready in under 30 minutes, this salad keeps well for a couple of days, making it perfect for packing for lunch at the office. Make a batch for Sunday brunch and keep the rest for Monday lunch or enjoy this on the first warm nights al fresco. Stir in some fresh spinach to add more veggies to the dish or serve with a crunchy fresh side salad for a full plate.


Uncooked whole wheat penne

4 oz

Uncooked string beans

4 oz, trimmed and cut into 1-inch pieces

Plain fat free Greek yogurt

¼ cup(s)

Light mayonnaise

3 Tbsp

Fresh parsley

2 Tbsp, chopped

Lemon zest

1 tsp, grated

Fresh lemon juice

2 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp

Grape tomatoes

1 cup(s), halved

Uncooked scallion(s)

2 medium, thinly sliced

Canned salmon

18 oz, 3 ( 6-ounce) cans, water-packed, skinless, boneless


½ medium, cut into 4 wedges


  1. Cook pasta according to package directions, adding beans during last 5 minutes of cooking time. Drain in colander. Rinse under cold running water to cool and drain again.
  2. Whisk together yogurt, mayonnaise, parsley, lemon zest and juice, salt, and pepper in large bowl. Add pasta and beans, tomatoes, and scallions and toss to combine. Break salmon into large pieces and gently stir into pasta mixture. Serve with lemon wedges.
  3. Per serving (generous 1½ cups)