Fresh Veggie & Salmon Whole Wheat Pasta Salad
Weight ManagementHeart Healthy

Fresh Veggie & Salmon Whole Wheat Pasta Salad

Try this cool salmon, pasta and fresh vegetable salad - a meal in itself!

Yield: 16 servings (serving size: 1 cup)


Cook pasta according to package; drain pasta and set aside in strainer. Open cans of salmon, cover with can lid and run under water faucet for 1 minute. In large salad bowl combine pasta, salmon, tomatoes, spinach & chopped walnuts.

Prepare vinaigrette: In blender or food processor combine citrus juices, raspberries, oregano, garlic, salt and pepper, whirl until well blended; add canola oil slowly until well blended. Pour vinaigrette over salad and toss. Refrigerate salad for at least 30 minutes before serving.


16 ounces whole wheat pasta (penne, bowtie, etc.)

Three 6-7 ounce cans of Wild Alaska Pink Salmon (sockeye salmon) flaked

8 cups fresh whole spinach leaf (10 ounce bag)

2 cups halved grape/cherry tomatoes

1 cup chopped walnuts


Homemade Raspberry Citrus Vinaigrette

1/3 cup canola oil

1/2 cup orange juice (about 1 orange)

1/4 cup fresh lemon juice

1/4 cup fresh or frozen raspberries

4 tbsp fresh oregano or basil or  4 tsp dried oregano or basil leaves

2 garlic minced garlic cloves

½ tsp salt

2 tbsp ground black pepper

Nutritional Data Per Serving

252 Calories

12 grams Total Fat

1 grams Saturated Fat

0 grams Trans Fat

23 milligrams Cholesterol

235 milligrams Sodium

25 grams Carbohydrates

4 grams Fiber

Sugars 1 gram

Protein 15

Dietary Exchanges: 1.5 starches, 1/2 vegetable, 2 meats, 2 fats

Created by Cheryl Williams, RD, LD

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