Crispy Fish-Asian Pasta Salad

  • Prep 25 min
  • Total 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

Steps

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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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
215
% Daily Value
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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