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Crispy Fish-Asian Pasta Salad

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By Pillsbury Kitchens
Updated Nov 30, 2010
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Dinner ready 25 minutes! Enjoy this wonderful pasta salad made with crispy fish steak and veggies - a delightful meal.

Crispy Fish-Asian Pasta Salad

  • Prep Time 25 min
  • Total 25 min
  • Ingredients 8
  • Servings 4
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Meanwhile, cook fish sticks as directed on package. Carefully cut each fish stick into 3 or 4 pieces.
  • Step 
    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

510 Calories
24g Total Fat
15g Protein
58g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
215
Total Fat
24g
37%
Saturated Fat
4g
20%
Cholesterol
25mg
8%
Sodium
840mg
35%
Total Carbohydrate
58g
19%
Dietary Fiber
4g
16%
Sugars
14g
Protein
15g
% Daily Value*:
Vitamin A
38%
38%
Vitamin C
50%
50%
Calcium
14%
14%
Iron
20%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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