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Pasta Salad with Salmon and Dill

Serves: 4
Total Calories: 20

Ingredients

8 ounces uncooked fettuccine
2 carrots
2 zucchini
1 can (7 1/2 ounces) boneless, skinless red sockeye salmon, drained and flaked
1 (8-ounce) container refrigerated dill dip
3/4 teaspoon lemon pepper seasoning

Directions:

1. Cook and drain fettuccine as directed on package. Rinse with cold water drain.
2. Cut carrots and zucchini lengthwise into thin slices, using vegetable peeler.
3. Toss all ingredients. Serve immediately or refrigerate 1 to 2 hours or until chilled.

1 SERVING: Calories 390 (Calories from Fat 135) Fat 15g (Saturated 7g) Cholesterol 95mg Sodium 760mg Carbohydrates 46g (Dietary Fiber 3g) Protein 20g.

Nutritional Facts:

Serves: 4
Total Calories: 20
Calories from Fat: 0

This Pasta Salad with Salmon and Dill recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.


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