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Photo of Salmon, white bean & pasta salad by WW

Salmon, white bean & pasta salad

4
Points® value
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Easy
A storecupboard recipe that makes an effortlessly delicious lunch in next to no time. Ideal for taking to work as it can be served warm or cold and transports well.

Ingredients

Chickpea pasta

120 g, fusilli

Chicken stock cube(s)

½ cube(s), 80ml stock

Red wine vinegar

60 ml

Olive Oil

1½ tablespoon(s)

Lemon

½ zest(s) of 1, finely grated

Cannellini Beans, cooked

1 can(s), large, drained, drained and rinsed

Pink Salmon, tinned

1 can(s), medium, drained

Roasted red peppers in brine, drained

250 g, drained weight, drained and chopped

Red onion

1 small, chopped

Capers, in Brine

4 teaspoon(s), drained

Parsley, fresh

1 tablespoon(s), to serve

Instructions

  1. Bring a large pan of water to the boil, add the pasta and cook to pack instructions, until al dente. Drain and cool under cold running water, then drain again and set aside.
  2. Whisk together the chicken stock, vinegar, oil and lemon zest in a large bowl. Season, then add the cooked pasta, beans, salmon, roasted pepper, onion and capers and toss to combine.
  3. Divide between bowls and serve garnished with the parsley.

Notes

If you can’t find chickpea pasta, you can use wholewheat pasta instead (this is not gluten free).

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