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Pasta Salad with Salmon and Dill

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  • Prep 20 min
  • Total 20 min
  • Servings 4
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Dinner ready in 20 minutes. Enjoy this easy salad made with salmon and veggies – a delightful meal.
Updated Sep 21, 2010
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Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To create a more colorful salad, use one yellow summer squash and one green zucchini.
  • tip 2
    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

390 Calories, 15g Total Fat, 20g Protein, 46g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
18%
18%
Exchanges:
3 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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