Crispy Fish Asian Pasta Salad

Dinner ready 25 minutes! Enjoy this wonderful pasta salad made with crispy fish steak and veggies — a delightful meal.

Yield

4 servings (1 1/2 cups each)

Salad Ingredients

2 1/2 cups uncooked farfalle (bow-tie) pasta (6 ounces)
1 cup frozen sugar snap peas (from 1 pound bag)
12 frozen breaded fish sticks
2 cups coleslaw blend (from 16-ounce bag)
1/2 medium red bell pepper, chopped (1/2 cup)
4 cups torn iceberg and romaine lettuce blend (from 11 ounce bag)

Dressing Ingredients

1/3 cup mayonnaise or salad dressing
1/3 cup Asian vinaigrette or vinegar and oil vinaigrette

Directions

Cook pasta as directed on package, adding sugar snap peas during last 3 minutes of cooking time. Drain; rinse with cold water to cool. Drain well.

Meanwhile, cook fish sticks as directed on package. Carefully cut each fish stick into 3 or 4 pieces.

In large bowl, combine dressing ingredients; mix well. Add cooked pasta and sugar snap peas, coleslaw blend and bell pepper; stir to coat. Add fish sticks; stir gently to mix. Arrange lettuce blend on individual serving plates. Spoon salad onto lettuce.

Estimated Time

Preparation/Total Time: 25 minutes

Additional Information

Try this salad with a 10-ounce package of frozen breaded chicken breast chunks. Just cook the chicken as directed on package.

Nutritional Information

Amount per serving: Calories 510 (Calories from Fat 215), Total Fat 24 g (Saturated Fat 4 g); Trans Fat ncg), Cholesterol 25 mg; Sodium 840 mg; Total Carbohydrate 58 g (Dietary Fiber 4 g, Sugars 14 g), Protein 15 g; Exchanges: 3 1/2 Starch; 1 Vegetable; 4 Fat; Carbohydrate Choices: 4

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