Salmon, white bean & pasta salad
4
Points®
Total Time
30 min
Prep
20 min
Cook
10 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 yellow lentil pasta
4 oz, penne or rotini
Reduced sodium chicken broth
⅓ 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, drained, 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
Red onion
½ cup(s), sliced, chopped
Fresh parsley
⅓ cup(s), flat leaf, chopped
Capers
4 tsp, drained
