Pasta Salad with Salmon and Dill

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

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Prep Time 20 min
Total Time 20 min
Servings 4

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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.