Salmon And Pasta Salad
|Uncooked elbow macaroni||4 Ounce (1 cup)|
|Vegetable oil||2 Teaspoon (acceptable)|
|Canned salmon||7 2⁄3 Ounce, drained, skin removed (1 can)|
|Worcestershire sauce||1 Tablespoon|
|White onion||1⁄2 Medium, minced|
|Frozen green peas||10 Ounce, slightly defrosted (1 package)|
|Red bell pepper||1 Large, diced|
|Low fat cottage cheese||1 Cup (16 tbs)|
|Lemon juke||2 Tablespoon|
|Hot pepper sauce||3 Dash|
|Chopped fresh dill weed/2 teaspoons dried dill weed||2 Tablespoon|
Cook macaroni according to package directions, omitting salt.
Drain and rinse under cold running water until noodles are cool.
Drain, place in bowl and add oil; mix to coat evenly.
In a bowl, mash salmon, including bones.
Add Worcestershire, onion, peas, bell pepper and cooked macaroni.
In a blender, process cottage cheese, lemon juice and hot pepper sauce until creamy.
Mix in dill.
Pour over the salmon-noodle mixture and stir.