Smoked Salmon Pasta Salad

     This is a fairly easy salad to assemble. A perfect recipe for someone who doesn't really cook, but needs to bring a dish to pass. This is a recipe that will likely result in more invitations, and maybe a few new friends.  The ingredients are fairly simple, and can be found in almost any full service grocery store.  I prefer to use Rogue River salmon for this recipe. Then again, the river is just out back.

Smoked Salmon Pasta Salad

1/2 Lb. Pasta

(Bite sized, but not too big. small penne, bowtie, ect.)

1/2 Lb. Smoked Salmon

(A few pieces of whole hot smoked)

1/2 C. Diced Red Bell Pepper

2 T. Capers

1 T. Dill

(Fresh or Dried)

1/2 C Mayo

1/2 C. Asiago Cheese Divided

(Use half in salad & half to garnish)

1 T. Lemon Juice

1 T. Milk

Your choice of pasta is a chance to play with colored pasta, or odd shaped pasta. Cook the pasta to just al dente. (Just barely done) Rinse the pasta in ice cold water until it is chilled. Any warmth means still cooking. The goal is to have pasta that is done, but not so done that it falls apart when you mix the salad.  

   Use a large mixing bowl that will allow you to evenly combine the ingredients.  Add the mayo & milk. Mix to loosen the mayo. Add the lemon juice, capers dill, peppers, and cheese. Mix lightly to combine.  Break the smoked salmon up. Think about making pieces than can be seen easily, but small enough to evenly distribute. Think pea sized and bigger.  Fold the pasta into the mixture. Fold lightly to evenly coat the pasta and salmon.

Pick a serving dish you feel is appropriate for the setting and turn your salad out of the mixing bowl into it. Chill thoroughly, at least 2 hours. Garnish with the reserved asiago & maybe a sprig of fresh dill if you gathered your own.

Keep your salad cold until serving time. At picnics, you can rest your serving dish on a few gel ice packs wrapped to keep your dish stable. It will keep it plenty cold for service.