Salmon and Edamame Pasta Salad

Using edamame in a familiar dish is an easy way to incorporate soy into your diet--you get 3.8 grams of soy protein per serving here. This recipe is also a smart use for leftover grilled or poached salmon.

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 1 1/2  cups  uncooked farfalle (about 4 ounces bow tie pasta)
• 2/3  cup  shelled edamame
• Cooking spray
• 1  (4-ounce) salmon fillet, skinned
• 2  teaspoons  olive oil
• 1  cup  finely chopped red onion
• 4  ounces  baby spinach (about 6 cups)
• 1/4  cup  chopped fresh dill
• 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. Add edamame; cook 6 minutes or until tender. Drain and rinse with cold water. Drain and place in a large bowl.

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; sauté 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.

Nutritional Information

Calories:

262 (27% from fat)

Fat:

8g (sat 1.3g,mono 3.2g,poly 2.2g)

Protein:

17.1g

Carbohydrate:

31.5g

Fiber:

4.8g

Cholesterol:

14mg

Iron:

3.6mg

Sodium:

418mg

Calcium:

137mg