6 oz Dry pasta (macaroni, penne, rotini -- or shells 1 cn Alaska salmon (14 3/4 oz) 2 tablespoons French dressing 1 Red bell pepper -- thinly sliced 3 tablespoons Cilantro or parsley -- chopped 1 Lime -- juiced/rind grat 1 tablespoon Tomato paste 1/2 cup Sour cream Paprika to taste 1 bunch Green onion -- thinly sliced 2 tb Light mayonnaise 3 Ripe avocados -- diced Lettuce leaves to serve on 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. ** Dallas Morning News - Food section - 26 July 1995 ** Posted on MC list by bobbi744@sojourn.com
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