Salmon Pasta Salad

I originally created this simple recipe from what I had in my kitchen when I was a poor doctoral student in Ames,Iowa.  It is low fat and can be gluten-free with corn or rice pasta.  I prefer corn penne pasta because it doesn’t get mushy.

Salmon Pasta Salad

4 cups cooked penne pasta

1 small can salmon or about 1 cup leftover cold salmon gut in small pieces

2/3 cup cooked frozen peas

1/2 cup celery

1/3 cup finely chopped parsley

1-2 cups good quality plain yogurt

1 tsp lemon juice

Salt and pepper to taste

Paprika

pine nuts (lightly browned in the oven)

Run cold water over penne and peas to chill. Add salmon, peas, celery, and parsley.  Toss lightly to mix.  Add yogurt and lemon juice. Mix to cover all ingredients evenly.  Add salt and pepper to taste and mix again, then sprinkle paprika on the top.  Chill in the refrigerator for at least an hour so flavors blend. Top with toasted pine nuts.