Alaska Salmon and Avocado Pasta Salad


Serving Size: 4

6 ounces dry pasta (penne, rotini, or shells)
1 (14 3/4 oz) can Alaska salmon
2 tablespoons French dressing
1 red bell pepper, thinly sliced
3 tablespoons cilantro or parsley, chopped
1 lime, juiced, zest grated
1 tablespoon tomato paste
1/2 cup sour cream
Paprika to taste
1 bunch green onion, thinly sliced
2 tablespoons light mayonnaise
3 ripe avocados, diced
Lettuce leaves

Cook the pasta according to package directions. Drain and toss with
the French dressing. Allow to cool.
Drain and flake the salmon. Add to the pasta with the green onions,
sliced bell pepper and cilantro.
Whisk together the lime juice and grated rind, the mayonnaise, sour
cream and tomato paste until thoroughly combined. Toss the pasta salad
with the dressing. Season to taste with salt and pepper; cover and chill.
Before serving, gently toss the avocados into the salad. Spoon the
salad onto a bed of lettuce leaves. Sprinkle with paprika for garnish.