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Bow Tie Pasta Salad

pasta, salads, salmon

3 cups bow tie pasta
1 can (7 1/2 oz) sockeye salmon; drained
1/4 fennel bulb; or
2 stalks celery; thinly sliced
1 piece (3 in) cucumber, halved lengthwise; thinly sliced
10 radishes; thinly sliced
----Dressing----
2 tablespoons (each) wine vinegar and olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
dash hot pepper sauce
1/3 cup plain yogurt
1/4 cup chopped fresh dill
1/4 cup reserved pasta cooking liquid
1 tablespoon lemon juice

In large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Drain, reserving a cupful of cooking liquid if called for. Rinse under cold running water; drain well. In large bowl, toss pasta with salmon, fennel or celery, cucumber and radishes. Dressing: In small bowl, whisk together vinegar and olive oil, salt, pepper, hot pepper sauce, yogurt; dill pasta cooking liquid and lemon juice until blended. Toss with salad to coat. Tip: If fresh herbs are unavailable, use 1/2 teaspoon dried of the specified herb plus 1/4 cup chopped fresh parsley.

Contributor: Canadian Living Magazine, June, 2000

Yield: 4 servings

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