2/3 cup low-fat mayonnaise or salad dressing
1/3 cup plain yogurt
1-1/2 teaspoons lemon pepper seasoning
1 teaspoon dried onion
1 teaspoon dried dill weed
1 teaspoon lemon juice
1/2 teaspoon salt
1 package (12 oz.) elbow macaroni or small shell pasta
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
1 cup diced celery
2 Tablespoons fresh chopped chives or 2 stalks green onions, sliced
Dressing: In small bowl, blend mayonnaise, yogurt, lemon-pepper, dried onion, dill weed, lemon juice, and salt.
Salad: Cook pasta according to package directions until just firm to bite. Drain, rinse in cold water. In large bowl, add pasta, salmon, celery, and chives. Pour dressing over pasta. Stir to blend. Cover and refrigerate several hours to blend flavors.