Salmon and Fusilli Pasta Salad
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
6
- Ingredients
- 8 cups Fusilli
- 2 cups fresh, sugar Snap pea (rinsed and trimmed)
- 2 Salmon steak (about 150 g | 5 oz each)
- 2 tsps fresh lemon zest
- 2 Tbsps freshly squeezed lemon juice
- ½ cup reduced-fat Crème fraiche
- ¼ tsp salt (or to taste)
- ¼ tsp freshly ground Black pepper (or to taste)
- 1 cup fresh Arugula (rinsed and spun dry)
Preparation steps
1.
Cook the pasta in a pot of boiling water, according to the package instructions, adding the sugar snap peas to the water 2 minutes before cooking time is up. Cool the pasta and peas under cold running water; drain well.
2.
Steam the salmon in a steamer basket for about 7 minutes, or until the salmon flakes easily. Peel away any skin, and remove any bones; break into large flakes and let cool.
3.
In a small bowl, mix the lemon zest, lemon juice and crème fraîche together until incorporated, season to taste with salt and pepper. If the sauce is to thick, add a tablespoon of water for a thinner consistency.
4.
In a large salad bowl, combine the pasta, peas, arugula and flaked salmon, gently toss. Drizzle with dressing and toss to coat. Divide between bowls and serve.
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