Photo of Salmon, white bean, and pasta salad by WW

Salmon, white bean, and pasta salad

8
4
2
SmartPoints® value per serving
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 canned chicken broth

cup(s)

vinegar

¼ cup(s), red wine variety

extra virgin olive oil

1½ Tbsp

lemon zest

1 Tbsp, grated

table salt

½ tsp, or to taste

black pepper

½ tsp, or to taste

canned cannellini beans

15½ oz, rinsed and drained

canned pink salmon

12 oz, wild variety, water packed, drained and flaked, large pieces of skin and bone removed

roasted red peppers (packed in water)

7 oz, drained and cut into 1-inch pieces

uncooked red onion(s)

½ cup(s), sliced, chopped

fresh parsley

cup(s), flat leaf, chopped

capers

4 tsp, 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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