- 1 (13.25 ounce) package dried whole wheat rotini pasta
- 2 (5 ounce) cans skinless, boneless salmon, drained
- 1 cucumber, thinly sliced
- 2 (5.3 ounce) containers Greek yogurt
- 2/3 cup mayonnaise
- 2 teaspoons dried dill weed
- 1 teaspoon onion powder
- 2 Roma tomatoes, thinly sliced
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini, and return to a boil. Cook uncovered, stirring occasionally, until rotini has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain and rinse with cold water.
- Transfer pasta to a large bowl.
- Toss salmon and cucumber in with rotini, flaking the salmon as you stir.
- Combine Greek yogurt, mayonnaise, dill, and onion powder in a small bowl.
- Spoon yogurt mixture over rotini and gently combine.
- Chill in the refrigerator for at least 30 minutes.
- Arrange slices of Roma tomatoes on the salad before serving.