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 min
  • Total Time 20 min
  • Servings 4

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.

Expert Tips

To create a more colorful salad, use one yellow summer squash and one green zucchini.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
135),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
7g,
7%
),
Cholesterol
95mg
95%;
Sodium
760mg
760%;
Total Carbohydrate
46g
46%
(Dietary Fiber
3g
3%
),
Protein
20g
20%
;
% Daily Value*:
Iron
18%;
Exchanges:
3 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.