If you're getting tired of your go-to pasta salad recipe, this is a really nice variation.
1 cup dry pasta, such as macaroni or small shells
8 oz cooked, skinned salmon or 7.5 oz can red salmon, cut into chunks
1/2 cup minced red or yellow onion
1 cup diced celery
1 medium to large red apple, diced
1/2 cup chopped walnuts or dry-roasted, unsalted peanuts
6 oz carton (3/4 cup) fat-free yogurt
2 Tbs. olive oil
1 Tb curry powder
2 tsps. fresh lemon juice
2 garlic cloves, crushed
1 tsp Dijon mustard
1/2 tsp salt (or to taste)
Freshly ground black pepper, to taste
Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing and ingredients. Pour dressing over salad; toss. Refrigerate.