Salmon Pasta Primavera Salad

• 2 12 cups rotelle pasta
• 14 cup chicken broth
• 8 ounces fresh salmon steaks
• 14 cup low fat cottage cheese
• 2 tablespoons light mayonnaise
• 4 tablespoons chicken broth
• 1 12 teaspoons red wine vinegar
• 14 cup finely chopped onion
• 1 small garlic clove, minced
• 1 12 teaspoons chopped fresh dill
• 14 teaspoon salt
• 14 teaspoon ground black pepper
• 4 ounces fresh green beans, cut into 1-inch pieces (about 3/4 cup)
• 1 small cucumber, diced, about 1 cup
• 1 small zucchini, julienned, about 1 cup
• 1 cup grape tomatoes, halved
• torn fresh spinach leaves

1. Cook pasta according to package directions.
2. Place salmon steak in a microwave-safe dish; pour 1/4 cup chicken broth over salmon.
3. Cover dish, venting and cook on high for 2 to 3 minutes, until salmon is just opaque.
4. Cool, covered.
5. Remove bones and skin from cooled salmon; flake and set aside.
6. Meanwhile, process cottage cheese, mayonnaise, 2 T. chicken broth, and vinegar in a food processor or blender until smooth; stir in onion, garlic, dill, salt, and pepper.
7. Set aside.
8. Add green beans to past cooking water about 3 minutes before pasta is done.
9. When pasta is ready and green beans are crisp-tender, drain well; place in a large bowl, tossing with remaining 2 T. of chicken broth to moisten.
10. Set aside to cool for 10 minutes.
11. Toss pasta and green beans with reserved cottage cheese mixture to coat completely; stir in cucumber, zucchini, and tomatoes.
12. Refrigerate, covered, 30 minutes.
13. Serve pasta mixture on individual serving plates lined with spinach leaves and top with flaked salmon.

rotelle pasta, chicken broth, salmon, cottage cheese, light mayonnaise, chicken broth, red wine vinegar, onion, garlic, dill, salt, ground black pepper, green beans, cucumber, zucchini, grape tomatoes, fresh spinach leaves

Taken from www.food.com/recipe/salmon-pasta-primavera-salad-290088 (may not work)