Pasta Salad

Makes 4 cups

50g dry pasta eg. spirals
2 x 130g can skinless, boneless salmon in springwater, drained
1⁄2 cup sun dried tomatoes, sliced
1 small yellow capsicum, sliced
1⁄2 Lebanese cucumber, diced
1⁄2 carrot, peeled into ribbons with a potato peeler Freshly ground black pepper

1⁄4 cup low fat natural yoghurt
1⁄4 cup low fat mayonnaise
1 clove garlic, crushed
1 tablespoon lemon juice
1 tablespoon wholegrain mustard

To make dressing, combine all ingredients in a jar and shake to mix. Cook pasta according to packet instructions. Drain and toss in dressing to prevent pasta becoming dry. Stand until thoroughly cool. Mix with remaining ingredients and season with pepper to taste. Refrigerate until required.

Nutrition information (per cup): kilojoules 995, calories 238, protein 19g, fat 8g, saturated fat 12g, carbohydrate 19.5g, fibre 3.5g.

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Pasta Salad