Name: Crispy Pasta, Salmon and Artichokes Salad
Prep time: 15 s
Cook time: 20 min
Total time: 15 min
Yield: 2
Cuisine: Cholesterol,Diabetes,Low in sodium,Sports nutrition,Weight loss
Ingredients: Vegetables; Fish and seafood; Roasted pasta 375 ml (1 ½ cups) short pasta; cooked al dente 15 ml (1 tbsp) olive oil 15 ml (1 tbsp) nutritional yeast 30 ml (2 tbsp) Parmesan cheese; grated 15 ml (1 tbsp) ground flaxseed 5 ml (1 tsp) sumac Pepper and salt; to taste Sauce 125 ml (½ cup) plain 0% M.F. Greek yogurt The juice (15 ml / 1 tbsp) and zest of ½ lemon 10 ml (2 tsp) Dijon mustard 5 ml (1 tsp) honey 30 ml (2 tbsp) fresh dill and fresh chives; chopped Pepper and salt; to taste Salad 125 ml (½ cup) yellow bell pepper; diced 125 ml (½ cup) cucumber; diced 500 ml (2 cups) baby spinach; roughly chopped 80 ml (⅓ cup) marinated artichoke hearts; drained and chopped 175 ml (¾ cup) cooked salmon; broken into pieces

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Salade de pâtes croustillantes au saumon et artichauts ÉquipeNutrition Crispy Pasta Salad with Salmon and Artichokes TeamNutrition

These pasta offer the perfect play on textures: an ultra-satisfying crunch in every bite, coated in a creamy and comforting sauce. Inspired by the crispy pasta salad trend, this version has been revisited to make it a complete, nourishing and flavourful meal. A recipe approved by our dietitians, perfect to include in your weekly meal planning!

Preparation 15 min

Cooking 20 min

Servings 2

Nutrition Facts (per serving)

Calories 450

Fat 20

Carbohydrates 35

Fibre 6

Protein 32

Sodium 410

Ingredients

Roasted pasta

375 ml (1 ½ cups) short pasta, cooked al dente
15 ml (1 tbsp) olive oil
15 ml (1 tbsp) nutritional yeast
30 ml (2 tbsp) Parmesan cheese, grated
15 ml (1 tbsp) ground flaxseed
5 ml (1 tsp) sumac
Pepper and salt, to taste

Sauce

125 ml (½ cup) plain 0% M.F. Greek yogurt
The juice (15 ml / 1 tbsp) and zest of ½ lemon
10 ml (2 tsp) Dijon mustard
5 ml (1 tsp) honey
30 ml (2 tbsp) fresh dill and fresh chives, chopped
Pepper and salt, to taste

Salad

125 ml (½ cup) yellow bell pepper, diced
125 ml (½ cup) cucumber, diced
500 ml (2 cups) baby spinach, roughly chopped
80 ml (⅓ cup) marinated artichoke hearts, drained and chopped
175 ml (¾ cup) cooked salmon, broken into pieces

Preparation

Preheat the oven to 425°F (220°C). On a baking sheet lined with parchment paper, place the pasta. Add the olive oil, nutritional yeast, Parmesan cheese, flaxseed and sumac. Season to taste. Mix well.
Bake for 15 to 20 minutes, stirring halfway through, until the pasta is golden and crispy. If needed, broil for an additional 2 minutes. Let cool slightly.
In a large bowl, whisk together the Greek yogurt, lemon juice and zest, mustard, honey, fresh herbs, pepper and salt.
In the same large bowl, add the diced yellow bell pepper, cucumber, spinach, artichokes and flaked salmon. Mix.
Just before serving, add the warm roasted pasta to the salad. Toss gently.