Recipe: Dilled Pasta Salmon Salad

DILLED PASTA SALMON SALAD

FOR THE SALAD:
1 1/2 cups uncooked rotini spiral macaroni
1 (16 oz) package green giant American mixtures Seattle-style frozen (cauliflower, sugar snap peas, and carrots)
1 (14 3/4 ounce) can salmon, -drained skin and bones removed
3 tablespoons sliced green onion
FOR THE DRESSING:
1/3 cup mayonnaise or salad dressing
1/3 cup dairy sour cream
1/3 cup milk
1/4 cup chopped fresh dill weed or 2 to 3 teaspoons dried dill weed
1 tablespoon lemon juice
3/4 teaspoon salt

Cook pasta to desired doneness as directed on package. Drain; rinse with cold water.

Cook vegetables according to package directions until crisp tender. Drain rinse with cold water to cool.

In large bowl, combine all salad ingredients.

In small bowl combine all dressing ingredients blend well. Pour over vegetable mixture; mix well. Cover and refrigerate at least 1 hour to blend flavors.

Makes 5 servings (1 1/4 cups each)
Source: Green Giant