Crispy Fish-Asian Pasta Salad

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

By Pillsbury Kitchens

November 30, 2010

Salad

2 1/2

cups uncooked farfalle (bow-tie) pasta (6 oz.)

cup frozen sugar snap peas (from 1-lb. bag)

frozen breaded fish sticks

cups coleslaw blend (from 16-oz. bag)

1/2

medium red bell pepper, chopped (1/2 cup)

cups torn iceberg and romaine lettuce blend (from 11-oz. bag)

1/3

cup mayonnaise or salad dressing

1/3

cup Asian vinaigrette or vinegar and oil vinaigrette

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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.