Pasta Salad

 
 
Makes 4 cups

50g dry pasta eg. spirals
2 x 130g can skinless, boneless salmon in springwater, drained
1⁄2 cup sun dried tomatoes, sliced
1 small yellow capsicum, sliced
1⁄2 Lebanese cucumber, diced
1⁄2 carrot, peeled into ribbons with a potato peeler Freshly ground black pepper

DRESSING
1⁄4 cup low fat natural yoghurt
1⁄4 cup low fat mayonnaise
1 clove garlic, crushed
1 tablespoon lemon juice
1 tablespoon wholegrain mustard

To make dressing, combine all ingredients in a jar and shake to mix. Cook pasta according to packet instructions. Drain and toss in dressing to prevent pasta becoming dry. Stand until thoroughly cool. Mix with remaining ingredients and season with pepper to taste. Refrigerate until required.

 

Nutrition information (per cup): kilojoules 995, calories 238, protein 19g, fat 8g, saturated fat 12g, carbohydrate 19.5g, fibre 3.5g.

 

Pasta Salad

This is just one of the recipes in Your Complete Guide to Nutrition for Weight Loss Surgery. Find out more about it here or add a copy to your cart today for only $45 here.

To get Nutrition for Weight Loss Surgery weekly wisdom direct to your inbox, pop your email address below.

If you don't see something from us in the next few minutes, please check your spam folder.

Thanks so much, we look forward to keeping in touch.