Yield: 4 servings
|6 ounces||Dry pasta (macaroni, penne,|
|\N \N||. rotini, or shells)|
|1 can||Alaska salmon (14 3/4 oz)|
|\N \N||. * OR *|
|\N \N||. 2 - 7 1/2 oz cans|
|2 tablespoons||French dressing|
|1 bunch||Green onion; thinly sliced|
|1 \N||Red bell pepper; thinly|
|\N \N||. sliced|
|3 tablespoons||Cilantro or parsley; chopped|
|2 tablespoons||Light mayonnaise|
|1 \N||Lime; juiced and rind grated|
|1 tablespoon||Tomato paste|
|3 \N||Ripe avocados; diced|
|½ cup||Sour cream|
|\N \N||Lettuce leaves to serve on|
|\N \N||Paprika to taste|
Cook the pasta according to package directions. Drain and toss with the French dressing. Allow to cool. Drain and flake the salmon. Add to the pasta with the green onions, sliced bell pepper and cilantro.
Whisk together the lime juice and grated rind, the mayonnaise, sour cream and tomato paste until thoroughly combined. Toss the pasta salad with the dressing. Season to taste with salt and pepper; cover and chill. Before serving, gently toss the avocados into the salad.
Spoon the salad onto a bed of lettuce leaves. Sprinkle with paprika for garnish.
** Dallas Morning News - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95