Pasta, Bean and Salmon Salad
3 tbsps. catsup
2 tbsps. cider vinegar
1 tbsp. olive oil
1 garlic clove, minced
1 tsp. Italian seasoning
1/8 tsp. salt, or to taste (optional)
1 c. uncooked penne or similarly shaped pasta
1 14.5 oz can low-sodium cut green beans, well drained
2 tbsps. chopped red onion or other sweet onion
1 6-oz can boneless, skinless pink salmon, well drained
In a large serving bowl, combine the catsup and vinegar.
Stir to mix well.
Stir in the oil, garlic, Italian seasoning, and salt (if desired).
Set aside.
Cook the pasta according to the package directions.
Transfer to a colander and rinse under cold running water.
Drain.
Meanwhile, add the green beans and onion to the bowl with the dressing.
Stir to mix well.
Stir in the pasta and salmon.
Serve immediately, or cover and refrigerate 1 hour or up to 36 hours before
serving.
Stir before serving.
Leftover salad will keep in the refrigerator 3 to 4 days.
Makes 8 servings.
100 Calories, 3 g Fat, 12 g Carbs, 1 g Fiber, 6 g Protein, 12 mg Cholesterol,
190 mg Sodium