Cold Salmon Pasta Salad - cooking recipe

Ingredients

6 ounces cooked salmon
6 ounces penne pasta
2 tablespoons light mayonnaise
12 black olives
20 cherry tomatoes
1/2 an onion
1/2 teaspoon tarragon
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Cook pasta al dente and let cool.
In a mixing bowl mix the salmon, black olives, onion and tomatoes together.
Add the cooled pasta to the bowl and mix with the above ingredents.
Take about 2 tablespoons of mayo and mix into the mixture. It should be coated, not creamy.
Add salt, pepper, dill and tarragon to taste.
Put mixture in the refridgerator for at least one hour to cool. Be sure to cover it.
When you take it out of the fridge it may need a little mayo. That's o.k., just add to the mixture and serve.