8 oz. rainbow rotini
2 (6 1/2 oz.) cans salmon
2 lg. tomatoes
1 c. mayonnaise or non-fat yogurt
Fresh ground pepper
Salt, seasoned or regular
Black olives (optional)
Avocados (optional)

Cook rotini and drain well. Drain broth from salmon and discard. Toss very lightly with mayonnaise or yogurt. Add salt and pepper to taste. Place in lettuce-lined chilled bowl and garnish with tomatoes. Olives and avocados also add color. Chill well.