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INGREDIENTS
1 cup four-color corkscrew macaroni
1 7½-ounce can salmon, drained, flaked, and
skin and bones removed
½ cup plain low-fat yogurt
½ cup shredded cucumber
¼ cup shredded carrot
2 tablespoons reduced-calorie mayonnaise or
salad dressing
¼ teaspoon dried dillweed
4 medium tomatoes
DIRECTIONS
Cook macaroni according to package directions. Drain; set aside. Combine salmon, yogurt, cucumber, carrot, mayonnaise or salad dressing, dillweed, ¼ teaspoon salt, and 1/8 teaspoon pepper. Toss with pasta. Cover; chill 4 to 24 hours.
Meanwhile, for tomato cups, cut out ½ inch of the core from each tomato. Invert tomatoes. For each, cut from the top to, but not quite through, the stem end, making 6 wedges.
To serve, place tomatoes on plates. Spread wedges slightly apart; fill with salmon-pasta mixture.
Makes 4 servings.
TIME
Preparation Time: 25 min.
Chilling Time: 4 hrs.
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