Shell Pasta Salad With Salmon And Green Beans
|Small pasta shells/Macaroni||1⁄2 Pound|
|Green beans||1⁄4 Pound|
|Low-fat cottage cheese||1⁄4 Cup (4 tbs)|
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Coarsely chopped fresh dill||1⁄2 Cup (8 tbs)|
|Canned salmon||15 1⁄2 Ounce, drained (2 Cans, 7.75 Ounce / 220 Gram)|
|Freshly ground pepper||To Taste|
|Boston lettuce/Red leaf lettuce||1|
In large pot of boiling water, cook pasta until al dente (tender but firm).
Drain and rinse under cold water; drain again and set aside.
Cut green beans into 1 1/2-in/4 cm lengths and blanch in boiling water for 2 minutes.
Drain and rinse under cold water; drain thoroughly and set aside.
In food processor or through sieve, puree cottage cheese.
Combine with yogurt and lemon juice; mix well.
In bowl, combine pasta, green beans, yogurt mixture and dill; stir to mix.
Discard skin from salmon and break into chunks; add to salad and stir gently to mix.
Add pepper to taste.