Salmon, White Bean and Pasta Salad

This recipe appeared back in the days when Weight Watchers gave out weekly recipe cards to members when they weighed in. Although salmon it is not my favorite fish, I decided to give it a try because salmon is so healthful. If you’re salmon-indifferent like me, I think that you’ll be pleasantly surprised. It's basically a pasta salad with additional ingredients (such as salmon). Who doesn't love pasta salad? Eureka! I've become a pasta-with-salmon fan!

The recipe calls for pantry ingredients: canned wild pink salmon, canned white beans and pasta. I personally draw the line at canned salmon; I chose to prepare Kirkland Wild Alaskan Sockeye Salmon from Costco. I thawed two filets (which totaled 12 oz.) and roasted them in a 350 degree oven for about 15 minutes. You can grill your salmon as well, or use the canned salmon called for in the recipe. Choose your poison, so to speak. Still not a fan? You can sub tuna for the salmon. This is, first and foremost, a pantry recipe meant to be flexible. Use what you have on hand.

Aside from the pot you cook your pasta in, there’s just one bowl to clean afterwards. You mix the dressing in a large bowl, add the rest of the ingredients and toss gently. Awesome Spring dinner, with healthy salmon no less, and a fabulous lunch the next day with leftovers.

4 oz. uncooked penne or rotini pasta 1/3 cup chicken broth 1/4 cup red wine vinegar 1 1/2 Tbsp. extra-virgin olive oil 1 Tbsp. grated lemon zest 1/2 tsp. table salt 1/2 tsp. ground black pepper 1 (15 1/2 oz.) can cannellini beans, rinsed and drained 12 oz. canned water-packed wild pink salmon, drained and flaked* 7 oz. jarred water-packed roasted red peppers, drained and cut into 1″ pieces 1/2 cup thinly sliced red onion 1/3 cup chopped flat-leaf parsley 4 tsp. capers, drained

Cook pasta according to package instructions. Drain and rinse under cool water. Drain again.

Meanwhile, in a large bowl, whisk together broth, vinegar, oil, lemon zest, salt and pepper. Add cooled pasta, beans, salmon, roasted peppers, onions, parsley and capers and toss gently to combine.

Serves 4 Serving size: 1 1/2 cups

WW Points per serving: 4