Salmon #11 Pasta Salad

After making Cedar Plank Salmon, we had leftovers. Jeff and I usually divide leftovers up for our lunches, but with a few 30 degree days here, I seized the opportunity to try a salmon pasta salad recipe (any supper that does not require further heating up the house on a hot day is a good thing). It was really fresh and delicious- something will will definitely make next time we have leftover cooked salmon. 

a hybrid of recipes from Food Tastes Yummy, All Recipes and Simply Recipes

serves ~4 for main course

3 cups of cooked pasta
2 green onions, chopped
1/2 cucumber, quartered and diced
1/2 cup of yellow bell pepper, diced
1 cup of cherry tomatoes, halved

1 cup of black olives

1 avocado, diced
1 salmon fillet, cooked through and flaked (about 1 cup)

Dressing:

1/3 cup red wine vinegar

1 teaspoon Dijon mustard

2 teaspoons sugar (or to taste)

salt & pepper

1/3 cup olive oil

2 Tablespoons of both fresh parsley and chives, finely chopped

Mix together dressing ingredients in a glass jar and set aside. Combine salad ingredients and toss with dressing to your taste (I used a little less than half). The leftover dressing will keep well in the fridge and is excellent on a simple tossed green salad.