- Portion size 4 servings
In large pot of boiling salted water, cook pasta for 8 to 10 minutes, or until tender but firm. Drain, reserving a cupful of liquid. Rinse under cold running water; drain well.
In large bowl, toss pasta with salmon, fennel or celery, cucumber and radishes.
Dressing: In small bowl, whisk together vinegar, olive oil, salt, pepper, hot peper sauce, yogurt, dill, reserved liquid and lemon juice until blended.
Toss with pasta to coat.