Smoked Salmon Pasta Salad



1/2 pound small shells
1/4 pound smoked salmon
1/3 cup mayonnaise
1/3 cup plain yogurt
3 TBS chopped shallots
dill weed to sight and taste

Cook pasta. Drain, rinse with cold water, drain again.

Either cut salmon into slivers, or pulse it in food processor until in small pieces. Toss salmon into a dressing made of the mayo, yogurt, shallots, and dill. Mix with pasta, and refrigerate for several hours to let flavors marry. Taste for seasoning. I like to add pepper, but usually don't need to add salt. I use lots of dill, enough to be able to see it throughout the salad.

Serves 6.
After a James Beard recipe

Posted: Mon - July 4, 2005 at 11:25 AM        

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