Portion Size: 1 1/2 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lb.  pasta	May use whole grain pasta
4 cups canned salmon water packed, drained, flaked
1/4 cup light mayonnaise
1 cup plain nonfat Greek yogurt
2 tablespoons fresh lemon juice
1 teaspoon lemon zest	Wash and zest
1 cup celery, diced	Wash, trim and dice.
1 cup frozen peas, thawed
½ cup red bell pepper, diced	Wash, trim and dice.
1 cup carrot, shredded	Wash peel, trim and shred.
1/2 cup chopped green onion	Wash, trim, and slice. (including green tops)
2 tablespoons chopped parsley, dried	Or ¼ cup fresh chopped

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Cook pasta according to package directions.
2	In a large bowl mix Greek yogurt, mayonnaise, lemon juice and zest, and pepper together.
3	When pasta is finished cooking, drain, then run under cool water until it’s no longer hot.
4	Add pasta to yogurt dressing, along with celery, red pepper, peas, carrots, onions, and parsley.
5	Gently mix all  the ingredients together until combined.
6	Refrigerate for 1 hour or overnight before serving.