6 oz uncooked mafalda pasta
1 tbsp olive oil
2 ribs celery, sliced
1 small red onion, chopped
1 can (103/4oz) condensed cream of celery soup, undiluted
1/4 cup reduced-fat mayonnaise
1/4 cup dry white wine
3 tbsp chopped fresh parsley
1 tsp dried dill weed
1 can (71/2oz) pink salmon, drained
1/2 cup dry bread crumbs
1 tbsp butter, melted
Fresh dill sprigs (optional)