Salmon-Broccoli Salad in Shells

Ingredients

• 1 (9 ounce) package frozen broccoli (or 9 oz fresh)
• 12 uncooked jumbo pasta shells
• 1 (6 ounce) can salmon, drained and flaked
• 1 cup cherry tomatoes, quartered
• 1/4 cup green onion, sliced
• 1/4 cup ranch dressing
• 1/4 cup reduced-fat mayonnaise
• 1 tablespoon chopped fresh parsley

Directions

1. 1

   Cook broccoli, drain and cool.

2. 2

   Cook pasta shells to desired doneness, drain and cover with cold water to cool.

3. 3

   In bowl, combine cooked broccoli, salmon, tomatoes and onions. Add ranch, mayo and parsely. Stir gently to coat.

4. 4

   Drain water from cooked shells. Spoon about 1/4 cup salmon mixture into each shell.

5. 5

   Can refrigerate to cool more, or serve immediately.