This is a great pasta salad for spring and summer when the weather is great and you don’t want to spend it in the kitchen. It’s very kid friendly too.
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.
Per Serving: 521 calories; protein 23g; carbohydrates 46.7g; fat 28.6g; cholesterol 40.8mg; sodium 347.5mg.