Warm Salmon Pasta Salad

2 cups whole wheat bow-tie pasta
1 red apple, cored and diced
2 (6 oz./170 g.) cans sockeye salmon, broken into bite-size pieces
1 cup sliced celery
3 green onions, diced
1 small zucchini, trimmed and diced
1 yellow pepper, seeded and diced
1 cup frozen baby peas, thawed
1/4 cup coarsely chopped walnuts

Curry Vinaigrette:
1/2 cup canola oil
1 Tbsp. lemon juice
2 tsp. curry powder
salt and pepper

1. Cook pasta according to package directions. Drain well.
2. In a salad bowl, combine pasta, apple, salmon, celery, green onions, zucchini and yellow pepper. Set aside.
3. To prepare the vinaigrette: in a small bowl, combine canola oil, lemon juice, curry powder, salt and pepper. HEat for 30 seconds in microwave.
4. Pour vinaigrette over salad and toss lightly. Garnish with walnuts.
Serve immediately.
*To prevent browning, place apple pieces in a solution of 1 cup cold water and 1 Tbsp. lemon juice for 1-2 minutes.

Yield: 8 servings
Calories: 280
Fat: 19 grams
Saturated fat: 2 grams
Cholesterol: 15 mg
Sodium: 320 mg
Carb: 16 g.
Fiber: 3 g.
Protein: 13 g