Salmon and Rocket Pasta Salad
Created by ImPat on November 13, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #15875
Ingredients
- 400 grams dry pasta (thick durum wheat tube pasta)
- 2 teaspoons olive oil
- 3 garlic cloves (minced)
- 400 grams cooked cannellini beans (13oz rinsed and drained)
- 2 zucchini (courgettes grated)
- 1 iceberg lettuce (roughly chopped)
- 100 grams arugula (baby rocket, 3 1/3oz)
- 200 grams smoked salmon (torn into large pieces, 6 1/2 ounce)
- 2 tablespoons shredded lemon (preserved lemons, finely shredded)
- 2 tablespoons lemon juice
- Cracked black pepper
How to Make
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Step 1: Cook the pasta in a large pan of rapidly boiling water until al dente (cooked but still with a bite to it), drain and transfer to a large bowl.
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Step 2: Heat the oil in a pan over medium heat and add the garlic, beans, zucchini and lettuce and cook for 5 minutes or until the lettuce has wilted.
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Step 3: Toss the lettuce mixture, the rocket and smoked salmon through the pasta.
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Step 4: Gently fold the preserved lemon and lemon juice through the salad and season with cracked black pepper and serve with lemon wedges.
Nutritional Facts
- Serving Size: 1 (482.1 g)
- Calories 508.7
- Total Fat - 7.3 g
- Saturated Fat - 1.2 g
- Cholesterol - 11.5 mg
- Sodium - 426.2 mg
- Total Carbohydrate - 94.9 g
- Dietary Fiber - 16.6 g
- Sugars - 8.1 g
- Protein - 21.2 g
- Calcium - 125.3 mg
- Iron - 3.6 mg
- Vitamin C - 37.6 mg
- Thiamin - 0.4 mg