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Salmon and cucumber summer pasta salad

Salmon and cucumber summer pasta salad


A creamy pasta salad that counts as one of your five a day - yes please! And it's ready in just 15 minutes too.

  • Feeds 2 Feeds 2
  • Ready in 10 minutes

Each serving contains

  • Energy
    1997kj 473kcal
  • Fat
    Low 14%
  • Saturates
    Low 20%
  • Sugar
    Low 8%
  • Salt
    Med 26%

% of adult’s reference intake | Carbohydrates per serving : 68g

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  • 160g Co-op fusilli
  • 100g frozen Co-op garden peas
  • 75g Co-op Greek style natural yogurt
  • Zest and juice of 1 lemon
  • 1/3 cucumber, finely sliced
  • ½ small red onion, finely sliced
  • 100g Co-op Irresistible beech and oak smoked salmon, torn into strips


  1. Bring a large pan of water to the boil and cook the fusilli according to the pack instructions, adding the peas for the last 3 mins of cooking time
  2. Drain and rinse under cold water to cool, then transfer to a mixing bowl
  3. In a small bowl, whisk together the yogurt with ½ tbsp of the lemon juice, then season
  4. Add the cucumber slices, red onion and smoked salmon to the cooled pasta
  5. Pour over the yogurt mixture and toss well to combine
  6. Add a little more of the lemon juice to taste, if you like
  7. Divide the pasta salad between 2 bowls, sprinkle over the lemon zest and serve with a grinding of black pepper

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