Cook tortellini according to package directions until just done.

Drain the cooked tortellini.

Drain the canned salmon.

Flake the salmon into a large bowl.

Add the cooked tortellini to the bowl with the salmon.

Finely slice the celery stalks.

Thinly slice the cucumber.

Add the sliced celery and cucumber to the bowl.

Add capers (optional) to the bowl.

In a separate small bowl, whisk together the low-fat plain yogurt, grainy mustard, Italian salad dressing, fresh dill, water, and sugar until smooth.

Just before serving, pour the dressing over the salad.

Gently toss the salad to combine.

Serve cold or warm.