Salmon and Pasta Salad
|Plain low fat yogurt||1⁄4 Cup (4 tbs)|
|Reduced calorie mayonnaise||4 Teaspoon (1 tablespoon plus 1 teaspoon)|
|Lemon juice||1 Tablespoon|
|Chopped basil/1/4 teaspoon basil leaves||1 Teaspoon|
|Cooked ditalini/Small shell pasta||1 Cup (16 tbs) (hot)|
|Canned salmon||4 Ounce, drained, flaked|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Diced red bell pepper||1⁄2 Cup (8 tbs)|
|Diced red onion||1⁄2 Cup (8 tbs)|
1) In a bowl, add yoghurt, mayonnaise, lemon juice, basil, oregano, salt, and pepper. Combine all the ingredients.
2) Next, add in the pasta, flaked salmon, sliced celery, diced bell pepper and red onion. Mix well.
3) Cover the bowl with a plastic wrap and chill in the refrigerator until serving time.
4) Toss the Salmon and Pasta Salad, once out from the refrigerator, before serving. You may also serve this salad at room temperature.