One of the favorite pasta salads. It is not only delicious but it’s also low in fat. Enjoy. Ingredients: 1 cup seashell pasta 1/4 pound fresh green beans, cut into 1-inch lengths 1/4 cup low-fat cottage cheese 1/4 cup plain yogurt 1 tablespoon lemon juice 1/4 cup chopped fresh dill weed 2 (6 ounces) cans salmon, drained ground black pepper to taste 8 leaves lettuce Directions: Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse pasta under cold running water. Drain again and set aside. Blanch green beans in boiling water for 2 minutes. Drain and rinse under cold running water. Drain again and set aside. In a food processor or through a sieve, puree cottage cheese. Combine with yogurt and lemon juice; mix well. In a large bowl, combine pasta, green beans, yogurt mixture and dill; stir to mix. Discard skin from salmon and break into chunks; add to salad and stir gently to mix. Add pepper to taste. Line serving plate with lettuce leaves and mound salad on top.