by Scott Leysath, The Sporting Chef - Friday, June 9, 2017
This is an easy-to-follow cold pasta salad that is perfect for a summer BBQ or gathering. Smoke or grill your salmon before for a different taste. Add or subtract fresh veggies to suit your taste. You could also just serve on fresh lettuce greens and skip the pasta if you are looking for something gluten-free.
2 cups cooked salmon, broken into bite-sized pieces
1 bell pepper, thinly sliced
2 green onions, chopped
1 avocado, peeled and sliced
2 medium tomatoes, cut into wedges
4 - 5 cups cooked and cooled pasta (we used orzo)
2/3 cup feta cheese
1 lemon, juice only
1/4 cup white wine vinegar
3/4 cup olive oil
2 garlic cloves, minced
1 teaspoon fresh tarragon, minced
Salt and pepper
Combine all ingredients in a jar with a tight-fitting lid and shake vigorously to blend dressing.
In a large bowl, toss salmon with remaining ingredients, reserving some of the cheese for topping. Add dressing as needed to coat. Top with reserved cheese.