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Tarragon seafood pasta salad

Preparation time: 35 minutes

 

Water
2 tablespoons curry powder
8 ounces uncooked penne (tubular pasta)
3/4 pound medium shrimp, cooked and peeled (fully-cooked thawed frozen shrimp work well)
4 ounces smoked salmon, diced
1 1/2 cups lightly steamed, coarsely chopped asparagus
1 tablespoon chopped fresh tarragon (or 1 teaspoon dry)
1 teaspoon fresh-squeezed lemon juice
1/4 teaspoon saltv 1/4 teaspoon coarse ground black pepper
3 tablespoons olive oil

Fill a large saucepan 3/4 full of water and stir in curry powder until dispersed. Add pasta and cook according to package directions, omitting any salt. Drain well, cool with cold running water, and drain again; place in a large serving bowl. Add shrimp, salmon, and asparagus. In a small bowl, stir together the tarragon, lemon juice, salt, and pepper. Using a whisk, briskly whisk in the oil while pouring it in a steady stream. Pour dressing over pasta and toss gently to coat well. Serve right away. Slightly warm leftovers in the microwave before serving.

Yield: 8 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
  Calories: 219
  Carbohydrate: 23 g
  Protein: 16 g
  Fat: 7 g
  Saturated fat: 1 g
  Sodium: 450 mg
  Fiber: 2 g
  Exchanges per serving: 1 starch, 1 vegetable, 2 lean meat
  Carbohydrate choices: 1 1/2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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