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Salmon and Asparagus Pasta Salad
LORD BYRON'S KITCHEN12Ingredients
30Minutes
330Calories
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Ingredients
US|METRIC
8 SERVINGS
- 450 grams rigatoni pasta (cooked and cooled)
- 16 spears asparagus (cut into 2 inch pieces)
- 14 oz. canned salmon (drained, flaked, and bones removed)
- 3 oz. sun-dried tomatoes (roughly chopped)
- 1/2 cup Parmesan cheese (plus more for garnish, optional)
- 1/4 cup parsley (freshly chopped, plus more for garnish, optional)
- 1/2 cup olive oil
- 2 Tbsp. lemon juice (freshly squeezed)
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1 tsp. dried dill
- 1/2 tsp. red chili flakes (dried, optional)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium660mg28% |
| Potassium650mg19% |
| Protein17g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber2g8% |
| Sugars5g |
| Vitamin A15% |
| Vitamin C15% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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