Ingredients
- 2/3 cup 2/3 cup low-fat mayonnaise or salad dressing
- 1/3 cup 1/3 cup plain yogurt
- 1-1/2 teaspoons 1-1/2 teaspoons lemon pepper seasoning
- 1 teaspoon 1 teaspoon dried onion
- 1 teaspoon 1 teaspoon dried dill weed
- 1 teaspoon 1 teaspoon lemon juice
- 1/2 teaspoon 1/2 teaspoon salt
- 1 package 1 package (12 oz.) elbow macaroni or small shell pasta
- 1 can 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless
- salmon, drained and chunked
- 1 cup 1 cup diced celery
- 2 Tablespoons 2 Tablespoons fresh chopped chives or 2 stalks green onions, sliced
Servings:
Units:
Instructions
- Dressing: In small bowl, blend mayonnaise, yogurt, lemon-pepper, dried onion, dill weed, lemon juice, and salt.
- Salad: Cook pasta according to package directions until just firm to bite. Drain, rinse in cold water. In large bowl, add pasta, salmon,
- celery, and chives. Pour dressing over pasta. Stir to blend. Cover and refrigerate several hours to blend flavors.
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