Salmon And Edamame Pasta Salad Recipes

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the rapeseed oil in a frying pan, add the pepper, cover and leave for about 5 mins until it softens and starts to char a little. Stir, then push the pepper to one side and add the salmon. Cover and fry for 8-10 mins until just cooked.
• Meanwhile, mix the lemon zest and juice in a large bowl with the garlic, shallot, capers and olives.
• Add the cooked pepper and salmon to the bowl. Drain the pasta and add it too, with black pepper and the olive oil. Toss everything together, flaking the salmon as you do so. If eating now, toss through the rocket; if packing a lunch, leave to cool, then put in a container with the rocket on top and mix through just before eating.

Steps:

• In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.

Steps:

• 1. Cook edamame according to package directions; drain and rinse with cold water.
• 2. For the dressing: place all ingredients in a jar with a tight fitting lid. Shake well.
• 3. In a large bowl toss edamame and pasta with remaining ingredients.
• 4. Add about 1/2 cup or so of the balsamic dressing and serve.

Steps:

• Cook pasta in boiling water 5 minutes. Add edamame; cook 6 minutes or until tender. Drain and rinse with cold water.
• Drain and place in a large bowl.
• Heat a nonstick skillet coated with cooking spray over medium-high heat.
• Add salmon; cook 7 minutes or until fish flakes easily when tested with a fork, turning once. Coarsely chop salmon. Add to pasta mixture; toss gently to combine.
• Heat oil in pan over medium-high heat. Add onion; sauté 4 minutes or until tender.
• Add spinach; cook 2 minutes or just until wilted, stirring frequently. Add spinach mixture and dill to pasta mixture; toss gently to combine. Add mustard, salt, and pepper; toss gently to coat.

Steps:

• In a large saucepan, bring the water to a boil over high heat. Add the pasta. Return to a boil and boil for 4 minutes. Stir in the edamame. Boil for 3 to 4 minutes, or until the pasta is just tender. Drain well in a colander.
• Meanwhile, in a large bowl, stir together the salmon, celery, onion, bell pepper, and tomatoes.
• Stir the pasta mixture into the salmon mixture.
• In a small bowl, whisk together the remaining ingredients except the lettuce. Pour over the salad, tossing to coat.
• Place 2 lettuce leaves on each plate. Spoon the salad onto the lettuce.
• nutrition information
• (Per Serving)
• Calories: 365
• Total Fat: 7.5g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 1.5g
• Monounsaturated: 2.0g
• Cholesterol: 58mg
• Sodium: 375mg
• Carbohydrates: 46g
• Fiber: 5g
• Sugars: 10g
• Protein: 28g
• Dietary Exchanges
• 3 Starch
• 3 Lean Meat

Steps:

• Bring a large pot of salted water to a boil for the pasta. While water is heating, melt butter in a 3-quart saucepan over low heat. Add lemon zest to butter and cook about 90 seconds, until the lemon is fragrant. Do not allow butter to brown. Remove from heat. Add tomato and salmon to the pan and stir briefly. Fold in mint.
• When water boils, add pasta and cook until al dente, about 5 minutes. Drain, then place pasta in the pot with the salmon and gently fold ingredients together. Season generously with pepper and, if needed, salt.
• Divide pasta among 2 or 3 shallow plates. Top each portion with roe and serve.

Steps:

• Cook the pasta according to package directions, preferably tender. When it's done cooking, rinse with cold water and pour in a large serving bowl or container.
• Rinse and drain the black beans and edamame.
• Thaw the corn (and edamame).
• Mix the corn, edamame, and black beans together with the pasta.
• Make the dressing by putting all the dressing ingredients in a blender (except the sesame seeds) and pulse until fully mixed.
• Stir in the sesame seeds.
• Pour the completed dressing over the pasta, and let chill for about 45 minutes-1 hour then serve. Lasts about 4-5 days fresh and great for brown-bagging lunch; and if your workplace lacks a fridge, don't fear due to the lack of dairy products!