Salmon pasta salad
Children can help make this colourful salad
- 30 minutes
- Serves 4
- 1.5 of 5 a day
- Kcal276
- Fat8.8g
- Salt0.41g
- Sugar4.9g


Recipe by: Mixer
| Eat Move Learn cook
Ingredients
- 350g wholewheat pasta
- 150g sugar snap peas
- 1 x 210g can salmon, drained
- 280g cherry tomatoes, chopped in half
- 100g rocket leaves
- 1/2 lemon, zest and juice
- 4 tablespoons reduced-fat crème fraîche
Method
- Ask an adult to help you boil some water in a saucepan. Then cook the pasta by following the instructions on the packet.
- Add the sugar snap peas to the water 2 minutes before the pasta is cooked.
- When the pasta is ready, drain it using a colander or sieve. Then place it under cold running water to cool the food down, then drain again.
- Put the pasta, sugar snap peas, salmon and rocket leaves in a large mixing bowl and mix together with two forks.
- In a separate bowl, make the dressing by mixing the zest and juice of half a lemon with the crème fraîche.
- Tip the dressing onto the pasta salad and gently mix the ingredients with the forks. Enjoy your easy-peasy pasta salad.
Serving suggestion
Serve with a green salad or a piece of fruit to boost your 5 A DAY!
It can be easier to remove the shell from a hard-boiled egg by doing it under running water from a tap.
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