Pasta Salad with Salmon and Green Beans


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This entrée-style pasta salad features a light sauce of lemon, dill, and yogurt.

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  • 1 C. seashell pasta
  • 1/4 lb. fresh green beans, cut into 1" lengths
  • 1/4 C. low-fat cottage cheese
  • 1/4 C. plain yogurt
  • 1 Tbs. lemon juice
  • 1/4 C. chopped fresh dill weed
  • 2 cans (6 oz. each) salmon, drained to taste ground black pepper
  • 8 leaves lettuce

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Bring a large pot of salted water to a boil; add pasta and cook until al dente. Drain and rinse pasta under cold running water. Drain again and set aside. Blanch green beans in boiling water for 2 minutes. Drain and rinse under cold running water. Drain again and set aside. In food processor or through a sieve, purée cottage cheese. Combine with yogurt and lemon juice; mix well. In a large bowl, combine pasta, green beans, yogurt mixture and dill; stir to mix. Discard skin from salmon and break into chunks; add to salad and stir gently to mix. Add pepper to taste. Line serving plates with lettuce leaves and mound salad on top.

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