Salmon Pasta and Artichoke Toss
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 (12-oz) box bow tie pasta cooked according to package directions then drained1 cup marinated artichoke hearts, drained and quartered1 1/2 cups each diced roma tomatoes and cubed mozzarella or provolone cheese1 (3.8-oz) can sliced black olives, drained1/4 cup each sliced red onion and sliced fresh basil leaves1 (12-oz) bottle light or regular creamy garlic Italian vinagrette1 (7.1-ox) pouch chicken of the sea premium skinliss and boneless pink salmonFresh basil leaves
In a large bowl, combine all ingredients except the salmon. Mix until all ingredients are well blended. Flake and gently fold in the salmon, pepper to taste. Cover and refrigerate 30 minutes or up to 24 hours. Toss once before serving. Garnish with fresh basil leaves. Makes 8 servings.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CYCLIST123.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CYCLIST123.
Nutritional Info Amount Per Serving
- Calories: 441.6
- Total Fat: 6.9 g
- Cholesterol: 33.3 mg
- Sodium: 113.4 mg
- Total Carbs: 68.2 g
- Dietary Fiber: 4.5 g
- Protein: 24.7 g
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