Italian Fish and Pasta Salad

1 pound haddock fillets
3/4 cup whole wheat pasta shells
1 cup cherry tomatoes
2 tablespoons dill weed
2 tablespoons parsley
1/2  small red onion, thinly sliced into rings
1/4 teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons lemon juice
Place a large saucepan half filled with water over high heat. Place water in a large skillet to a depth of 1 inch, and set the skillet over high heat.

Meanwhile, cut the haddock into bite-sized pieces. When the water in the large skillet is just below boiling, add haddock. Poach about 5 minutes.

When the water in the large saucepan is boiling, stir in pasta. Let the water return to a boil, then stir and turn down heat. Boil pasta until firm-tender, about 7-9 minutes.

When haddock is poached, remove it to a large plate where it can be spread out to cool. Drain the cooked pasta and run under cold water to cool.

Halve the tomatoes and place them in a serving bowl with the dill, parsley and onion rings. Add the garlic.

Add the cooled fish cubes and pasta shells. Toss all together with the oil and lemon juice, and chill before serving.

Ease of Preparation: Moderate

Preparation Time: 15 min
chill before serving

Cook Time: 15 min

Servings: 4

Recipe By: Sharon Claessens

From:  The 20-Minute Natural Foods Cookbook
Used with permission of Rodale Pr

Nutrition Facts
As prepared, each serving contains 240 calories, 8g total fat, 65mg cholesterol, 85mg sodium, 19g total carbohydrate and 25g protein.