Search thousands of recipes reviewed by home cooks like you.

Shell Pasta Salad with Salmon and Green Beans

Shell Pasta Salad with Salmon and Green Beans

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Jessica

Jessica

One of my favorite pasta salads. It is not only delicious but it's also low in fat. Enjoy.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

Add to list

Directions

  1. 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.
  2. Blanch green beans in boiling water for 2 minutes. Drain and rinse under cold running water. Drain again and set aside.
  3. In food processor or through a sieve, puree cottage cheese. Combine with yogurt and lemon juice; mix well
  4. 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 plate with lettuce leaves and mound salad on top.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

BRIND
27

BRIND

7/13/2003

It was really easy to make and I took it to a "Pot Luck" dinner and it was well liked by all.

The Gourmet Cook
23

The Gourmet Cook

7/13/2003

This a good recipes, but I substitute canned tuna. DELICIOUS!!!!!

ANN7258
17

ANN7258

7/31/2003

This is a very tasty low-fat recipe! I only used one can of salmon and you really should use the large pasta shells...I used the small ones and one cup will no way serve eight people...had to use 2 and a half cups of small shells and I doubled the sauce ingredients. Found it to be a bit too lemony for my taste so I cut the citrus by adding about a quarter cup of lo-fat sour cream. Turned out wonderful! I will keep this recipe and dazzle my friends and family at the next summer BBQ I go to!!

More reviews

Similar recipes

ADVERTISEMENT