Easy Salmon Whole Wheat Pasta Salad

1 (13.25 ounce) package dried whole wheat rotini pasta

2 (5 ounce) cans skinless, boneless salmon, drained

1 cucumber, thinly sliced

2 (5.3 ounce) containers Greek yogurt

⅔ cup mayonnaise

2 teaspoons dried dill weed

1 teaspoon onion powder

2 Roma tomatoes, thinly sliced

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini, and return to a boil. Cook uncovered, stirring occasionally, until rotini has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain and rinse with cold water.

Transfer pasta to a large bowl.

Toss salmon and cucumber in with rotini, flaking the salmon as you stir.

Combine Greek yogurt, mayonnaise, dill, and onion powder in a small bowl.

Spoon yogurt mixture over rotini and gently combine.

Chill in the refrigerator for at least 30 minutes.

Arrange slices of Roma tomatoes on the salad before serving.