Sauerkraut And Pasta Primavera

Serves 8


1 salmon fillet (1-1/2 pounds)

1 jar (10 ounces) dill pickle slices

1 jar (4 ounces) diced pimentos

1 tablespoon olive oil

1 can (15 ounces) corn, drained

1 cup low-fat mayonnaise

1 tablespoon Dijon mustard

1 teaspoon fresh or dried dill weed, chopped


Combine oil, garlic, dill, vinegar, salt and pepper; set aside for 30 minutes. Toss peas, red peppers, sauerkraut, mushrooms and shrimp in oil mixture. Cook pasta according to package instructions and drain. While pasta is cooking, heat oil and vegetable mixture in small saucepan until warmed through; toss with drained pasta. Serve hot or cold.

Can also use rotini or rotelle

Back to all recipes

Nutrition Facts

Calories 350
Total Fat 10g
Cholesterol 335mg
Sodium 222mg
Total Carb. 51g
Protein 14g