Monday, February 8, 2010

Curried Salmon Pasta Salad

1 cup of dry pasta, shells or elbow
8 oz. cooked, skinned salmon or 7.5 ounce can of red salmon: cut into chucks
1/2 cup red onion, minced
1 cup celery, diced
1 medium red apple, diced
1/2 cup walnuts, chopped

3/4 or 6 oz. carton of fat free yogurt
2 Tbsp. olive oil
2 Tsp. fresh lemon juice
2 garlic cloves, crushed
1 Tsp. dijon mustard
1/2 Tsp. salt
Black pepper to taste.

Cook pasta according to package directions. Drain and rinse in cold water. In a large bowl combine pasta, salmon, onion, celery, apple and walnuts. In a small bowl combine all dressing ingredients. Pour dressing over salad, toss, and serve. Also can be served chilled.