Salmon Pasta Salad Recipe

8 ounces dry spaghetti noodles, broken in thirds
1 small zucchini or yellow squash, chopped
½ cup chopped celery
1/3 cup finely chopped red onion
1 (2-ounce) can sliced black olives, drained
1 (7-ounce) jar marinated artichoke hearts, drained and coarsely chopped
3 tablespoons chopped basil or cilantro
2 tablespoons chopped parsley
½ teaspoon garlic salt
¼ teaspoon celery seeds
¼ teaspoon pepper
½ cup light mayonnaise
1 pound salmon fillets, cooked, flaked and chilled
Spring greens (optional)

1. Cook pasta according to package directions. Drain well and run under cold water to cool quickly. Shake off excess liquid and place in a large bowl.
2. Add zucchini, celery, onion, olives, artichoke hearts, basil, parsley, garlic salt, celery seeds, pepper and mayonnaise. Toss gently. Fold in salmon. Serve on a bed of spring greens, if using. Serves 6.

Tips From Our Test Kitchen: For variety, add water chestnuts, raw chopped cauliflower or broccoli, and jalapeno chiles. You may use rotini instead of angel hair pasta.

Nutritional facts per serving: 400 calories, 19g fat, 22g protein, 33g carbohydrates, 2g fiber, 440mg sodium.