Salmon, white bean, and pasta salad
4
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
This is a reach-into-your pantry dish. No penne or fusilli? Use any pasta shape you have on hand. The same goes for the beans: red kidney, chickpeas, small white, and pinto beans work just as well. Sub tuna for the salmon if that’s what you’ve got.
Ingredients
Uncooked chickpea pasta
4 oz, such as rotini, penne, or fusilli
Reduced-sodium chicken broth
⅓ cup(s)
Red wine vinegar
¼ cup(s)
Extra virgin olive oil
1½ tbsp(s)
Lemon zest
1 tbsp(s), grated
Table salt
½ tsp(s)
Black pepper
½ tsp(s)
Canned cannellini beans
15½ oz, rinsed and drained
Roasted red peppers (packed in water)
7 oz, drained and cut into 1-inch pieces
Canned pink salmon
12 oz, drained, skin and large bones removed, flesh broken into large flakes
Red onion
½ cup(s), sliced, chopped
Fresh parsley
⅓ cup(s), flat-leaf
Capers
4 tsp(s), drained