Crispy Fish-Asian Pasta Salad

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

  • prep time 25 min
  • total time 25 min
  • ingredients 8
  • servings 4

Ingredients

Salad

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

Dressing

1/3
cup mayonnaise or salad dressing
1/3
cup Asian vinaigrette or vinegar and oil vinaigrette
  • 1 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.
  • 2 Meanwhile, cook fish sticks as directed on package. Carefully cut each fish stick into 3 or 4 pieces.
  • 3 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    510
    (
    Calories from Fat
    215),
    % Daily Value
    Total Fat
    24g
    24%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    840mg
    840%;
    Total Carbohydrate
    58g
    58%
    (Dietary Fiber
    4g
    4%
      Sugars
    14g
    14%
    ),
    Protein
    15g
    15%
    ;
    % Daily Value*:
    Vitamin A
    38%;
    Vitamin C
    50%;
    Calcium
    14%;
    Iron
    20%;
    Exchanges:
    3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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