Shell Pasta Salad with Salmon and Green Beans

Just-cooked pasta and blanched fresh green beans are tossed with salmon, a handful of dill, and a very creamy, but low-fat dressing made from cottage cheese, plain yogurt and lemon juice. Serves eight.

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1 cup seashell pasta

1/4 pound fresh green beans, cut into 1-inch lengths

1/4 cup low-fat cottage cheese

1/4 cup plain yogurt

1 tablespoon lemon juice

1/4 cup chopped fresh dill weed

2 (6 ounce) cans salmon, drained

ground black pepper to taste

8 leaves lettuce

Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse pasta under cold running water. Drain again and set aside.

Blanch green beans in boiling water for 2 minutes. Drain and rinse under cold running water. Drain again and set aside.

In food processor or through a sieve, puree cottage cheese. Combine with yogurt and lemon juice; mix well

In a large bowl, combine pasta, green beans, yogurt mixture and dill; stir to mix. Discard skin from salmon and break into chunks; add to salad and stir gently to mix. Add pepper to taste. Line serving plate with lettuce leaves and mound salad on top.

Shell Pasta Salad with Salmon and Green Beans

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