Salmon Pasta Salad

• 2 ounces tricolor fusilli (corkscrew) pasta, uncooked
• 1/4 cup nonfat sour cream alternative
• 2 teaspoons capers
• 1/4 teaspoon dried tarragon
• 1/8 teaspoon pepper
• Dash of salt
• Vegetable cooking spray
• 1 (8-ounce) salmon fillet
• 2 tablespoons dry white wine
• 2 tablespoons water
• 2 tablespoons chopped purple onion
• 1 tablespoon chopped fresh parsley
• 1 small tomato, cut into wedges
• 2 romaine lettuce leaves

1. Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain. Place in a medium bowl. Combine sour cream and next 4 ingredients, stirring well. Cover and set aside.
2. Coat a small nonstick skillet with cooking spray. Place fillet in skillet; pour wine and water over fillet. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a fork. Remove from liquid, discarding liquid. Let cool slightly. Remove and discard skin from fillet; cut fillet into bite-size pieces, and place in a medium bowl.
3. Add cooked pasta, onion, parsley, and tomato, tossing gently. Spoon sour cream mixture over salmon mixture; stir gently. To serve, spoon salmon mixture evenly onto 2 lettuce-lined salad plates.

tricolor fusilli, nonfat sour cream alternative, capers, tarragon, pepper, salt, vegetable cooking spray, salmon fillet, white wine, water, purple onion, parsley, tomato

Taken from www.myrecipes.com/recipe/salmon-pasta-salad-0 (may not work)