LIGHT SALMON PASTA SALAD
4 Servings

2 cups rotini pasta, cooked, rinsed and drained
3/4 lb. fresh salmon
3/4 cup fat-free lemon butter dill cooking sauce
1/4 cup plain lowfat yogurt
2 green onions, chopped
1 medium zucchini, julienned
1 carrot, julienned
dill sprigs

Brush salmon with 1/4 cup fat-free lemon butter dill cooking sauce. Broil or bake 8-10 minutes per inch of thickness. Cool. Flake salmon; be careful to remove skin and small bones. Set aside. In a large bowl, combine remaining 1/2 cup fat-free lemon butter dill cooking sauce with yogurt. Add cooked pasta and vegetables; toss. Gently stir in salmon. Serve at room temperature or chilled. Garnish with dill sprigs.