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Pasta, Bean and Salmon Salad

Source of Recipe

Marla


List of Ingredients

Diabetic Pasta, Bean and Salmon Salad

3 tbsp catsup
2 tbsp cider vinegar
1 tbsp olive oil
1 garlic clove, minced
1 tsp Italian seasoning
1/8 tsp salt, or to taste (optional)
1 c uncooked penne or similarly shaped pasta
1 14.5 oz can low-sodium cut green beans, well drained
2 tbsp chopped red onion or other sweet onion
1 6-oz can boneless, skinless pink salmon, well drained




Recipe

In a large serving bowl, combine the catsup and vinegar. Stir to mix well. Stir in the oil, garlic, Italian seasoning, and salt (if desired). Set aside. Cook the pasta according to the package directions. Transfer to a colander and rinse under cold running water. Drain. Meanwhile, add the green beans and onion to the bowl with the dressing. Stir to mix well. Stir in the pasta and salmon. Serve immediately, or cover and refrigerate 1 hour or up to 36 hours before serving. Stir before serving. Leftover salad will keep in the refrigerator 3 to 4 days.

Makes 8 Servings.

Dietary Exchanges: 1/2 Starch, 1 Lean Meat
Nutrients Per Serving:
100 Calories
3 g Total Fat
0 g Saturated Fat
28 Calories from Fat
12 g Carbohydrate
1 g Dietary Fiber
2 g Sugar
6 g Protein
12 mg Cholesterol
190 mg Sodium