4

Salmon, Green Bean, and Pasta Salad

Total Time
25 min
Prep
8 min
Cook
12 min
Serves
4
Difficulty
Easy
Ingredients

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

lemon(s)

½ medium, cut into 4 wedges

Instructions

  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)
Notes
This salad keeps well for a couple of days, making it perfect for packing for lunch at the office.

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