Salmon and White Bean Pasta Salad

Serves 4


  • 1 1/2 cups uncooked farfalle (about 4-ounces bow tie pasta)
  • 2/3 cup canned Great Northern, navy, or other white beans (rinsed and drained)
  • Cooking Spray
  • 1 4-ounce salmon fillet, skinned
  • 2 teaspoons olive oil
  • 1 cup red onion, finely chopped
  • 4 ounces baby spinach (about 6 cups)
  • 1/4 cup fresh dill, chopped
  • 4 teaspoons whole-grain Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation: Cook pasta in boiling water 5 minutes. Drain and rinse with cold water, drain again, add to large bowl with beans.

Heat a nonstick skillet coated with cooking spray over medium-high heat. Add salmon, cook 7 minutes or until fish flakes easily when tested with a fork, turning once. Coarsely chop salmon. Add to pasta mixture, toss gently to combine.

Heat oil in pan over medium-high heat. Add onion, saute 4 minutes or until tender. Add spinach, cook 2 minutes or just until wilted, stirring frequently. Add spinach mixture and dill to pasta mixture; toss gently to combine. Add mustard, salt, and pepper; toss gently to coat.

Serv. Size: 1 cup

Amount Per Serving

Cals: 262 From Fat: 27

Total Fat: 8g

Cholesterol: 14mg

Sodium: 418mg

Total Carb: 31.5g

Dietary Fiber: 4.8g

Sugars: na

Protein: 17.1g