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Pasta/Potato: Seashell Macaroni & Salmon Salad

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

1/2 cup lowfat mayonnaise
1/2 cup plain nonfat yogurt
3 tablespoons dijon mustard
1 1/2 tablespoons fresh lemon juice
1/4 cup chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound medium shell macaroni
2 cups broccoli florets
1 large red bell pepper, coarse chopped
1 cup coarsely chopped celery
1 cup thinly sliced scallions
2 cans (6 1/2 oz each) pink salmon, drained
6 cherry tomatoes, halved



Recipe

In a small bowl, whisk together the mayonnaise, yogurt, mustard, lemon juice, dill, salt and pepper; refrigerate until ready to use, up to 2 days. cook the macaroni in a large pot of boiling salted water until nearly al dente, about 8 minutes. Add the broccoli florets to the boiling water and cook until the broccoli is crisp-tender, about 2 minutes.

Pour the macaroni and broccoli into a colander to drain, then rinse under cold water to stop the cooking and set the color of the broccoli. In a large mixing bowl, combine the pasta, broccoli, bell pepper, celery and scallions. Add the dressing and toss to blend. Gently stir in the salmon. Cover salad and refrigerate at least 30 minutes (up to 4 hours) before serving. Garnish salad with dill sprigs, cherry tomato halves and a dusting of paprika. Makes 6 main-dish servings.