1/2 cup plain fat-free yogurt

2 tablespoons light mayonnaise or 2 tablespoons fat-free mayonnaise

2 tablespoons fresh lemon juice

2 teaspoons fresh basil, chopped (or 1/2 tsp dried, although fresh preferred)

1/4 teaspoon dried oregano

salt and pepper (freshly ground tricolor pepper is nice)

2 cups uncooked brown rice macaroni, cooked according to package directions

1 (7 1/2 ounce) wild salmon

1 cup chopped celery (or fennel bulb)

1 red bell pepper, chopped

1/4 cup red onion, diced (to taste)



Cook the pasta according to package directions; drain and set aside.

In a mixing bowl, combine yogurt, mayonnaise, lemon juice, basil, oregano, salt, and pepper.

In a separate bowl mix remaining ingredients, add it to the first mixture.

Toss to coat pasta.

Transfer to a container, and chill for at least 1 hour before serving.

Before serving, make sure to gently stir it all up again well.

Note: other kinds of pasta can be used in place of macaroni, to make it interesting — small spirals, orzo, penne, etc. Don’t be afraid to experiment!

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