1 can (6 1/4 ounces) salmon
8 ounces uncooked small whole wheat pasta shells
3/4 cup fresh green beans, cut into 2 inch pieces
2/3 cup finely chopped carrots
1/2 cup nonfat cottage cheese
3 tablespoons plain nonfat yogurt
1 1/2 tablespoons lemon juice
1 tablespoon fresh dill
2 teaspoon grated onion
1 teaspoon prepared mustard

Drain salmon, separate into chunks and set aside. Cook pasta according to package directions; add green beans during last 3 minutes of cooking. Drain and rinse well under cold water until pasta and green beans are cooled. Combine pasta, green beans, carrots and salmon in a medium bowl. Place cottage cheese, yogurt, lemon juice, dill, onion and mustard in blender or food processor and process until smooth. Pour over pasta mixture and toss to coat evenly.