Instructions: Cook macaroni according to package directions, except omit any oil and salt.

Drain; set aside. In a large mixing bowl combine yogurt, cucumber or zucchini, carrot, mayonnaise dressing or salad dressing, dill, salt, and pepper. Add cooked pasta and salmon; toss gently to coat. Cover and refrigerate for at least 4 hours or up to 24 hours.

Meanwhile, for tomato stars, cut out 1/2 inch of the core from each tomato.

Invert tomatoes. For each tomato, cut from the top to, but not quite through, the stem end to make 6 wedges. To serve, place tomatoes on plates. Spread wedges apart slightly; fill with salmon-pasta mixture.

Servings: 4

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