Pasta Salad with Salmon and Dill

Pasta Salad with Salmon and Dill

Dinner ready in 20 minutes. Enjoy this easy salad made with salmon and veggies – a delightful meal.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

8
ounces uncooked fettuccine
2
medium carrots
2
medium zucchini
1
can (7 1/2 ounces) boneless skinless red sockeye salmon, drained and flaked
1
container (8 ounces) refrigerated dill dip
3/4
teaspoon lemon pepper
  1. Cook and drain fettuccine as directed on package. Rinse with cold water; drain.
  2. Cut carrots and zucchini lengthwise into thin slices, using vegetable peeler.
  3. Toss all ingredients. Serve immediately or refrigerate 1 to 2 hours or until chilled.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
To create a more colorful salad, use one yellow summer squash and one green zucchini.
Success Tip
You'll be surprised how easy it is to cut carrots and zucchini into thin slices with a vegetable peeler. For more control, lay the carrot or zucchini on a flat surface, such as a cutting board, when cutting.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 135),
  • Total Fat 15g
    • (Saturated Fat 7g,),
  • Cholesterol 95mg;
  • Sodium 760mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 3g,
  • Protein 20g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.