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Pasta Perfect Summer Salad
When it's hot and you're hungry, there are few meals more satisfying than a chilled pasta salad. This contemporary combo of salmon and pasta, with accents of refreshing mint and a lightly lemon vinaigrette, comes together in a breeze.
* Each two-cup portion of pasta salad contains a full serving of vegetables.
* Using low-carb pasta delivers twice the fiber (5 grams), fewer digestible carbohydrates and a lower glycemic index than regular pasta. These health benefits, along with having all the taste and texture of traditional pasta, make it an ideal choice for the 75 million Americans with diabetes or pre-diabetes.
12 ounces coarsely chopped cooked salmon (see note)
1 cup chopped seeded cucumber
1/4 cup chopped red onion
3 to 4 tablespoons snipped fresh mint
3 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons honey
1 teaspoon lemon zest (optional)
1/4 teaspoon salt
1/8 teaspoon coarse grind black pepper
1 cup halved cherry tomatoes
Leaf lettuce (optional)
Lemon wedges (optional)
50 g total carbohydrates; 18 g digestible carbohydrates;* 11 g fat; 2 g saturated fat;
54 mg cholesterol; 210 mg sodium; 6 g total dietary fiber.
*When using Dreamfields Pasta in this recipe, the digestible carbohydrates are 18 g per serving.
Categories: Food & Recipes, MomShare, Newsletter,
Tags: cooking, recipes, salad,
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