1 c. uncooked elbow macaroni
2 tsp. vegetable oil
1 (7 1/2 oz.) can salmon, drained, skin removed
1/2 med. white onion, minced
1 (10 oz.) pkg. frozen peas, slightly defrosted
1 tbsp. Worcestershire sauce
1 lg. red bell pepper, diced
1 c. lowfat cottage cheese
2 tbsp. fresh lemon juice
2 to 3 dashes hot pepper sauce
1 to 2 tbsp. dried dill weed

Cook macaroni. Drain and rinse under cool water until noodles are cool. Drain. Place in bowl and add oil; mix to coat evenly. Set aside.

In a bowl, mash salmon, including bones. Add Worcestershire, onion, peas, bell pepper and cooked macaroni. Mix well.

In a blender process cottage cheese, lemon juice and hot pepper sauce until creamy. Mix in dill. Pour over salmon-macaroni mixture and stir. Refrigerate. Serve chilled. Makes 8 - 1 1/2 cup servings.