Ingredients
8
oz. (3 cups) medium shell pasta
1/3
cup fat-free mayonnaise or salad dressing
1/3
cup nonfat plain yogurt
1
to 2 tablespoons chopped fresh dill
1
tablespoon skim milk
1/4
teaspoon coarse ground black pepper
1
(7 1/2-oz.) can red sockeye salmon, drained, skin and bones removed
1
cup fresh or frozen peas, cooked, drained
8
large lettuce leaves
Sprigs of fresh parsley or dill
Preparation
Cook pasta to desired doneness as directed on package.
Meanwhile, in small bowl, combine mayonnaise, yogurt, dill, milk and pepper; mix well.
Drain pasta; rinse with cold water. In large bowl, combine cooked pasta, salmon and peas; mix gently. Pour dressing over salad; toss gently to coat.
Arrange lettuce on 5 individual plates. Spoon salad onto lettuce. Garnish with parsley. Serve immediately, or cover and refrigerate until serving time.
