Serves 6

10 ounces macaroni or other shell pasta
8-ounce can salmon, red or pink
1 cup carrots, thinly sliced
1/2 cup green or red pepper
1/2 cup chopped celery
1/2 cup parsley, chopped
4 green onions, chopped
for dressing:
1/2 cup olive oil
4 tablespoons lemon juice
1 tablespoon wine vinegar
2 teaspoons Dijon mustard
1 tablespoon fresh dill weed, chopped
to taste salt and pepper
garnish:
6 lettuce leaves
6 sprigs parsley

PREPARATION
Cook pasta al dente, drain, rinse under cold water, and drain again.
Drain the salmon, and separate into chunks.
Wash the green or red pepper, and cut into small strips.
Blend the dressing ingredients in a bowl.
In a large mixing bowl, combine the pasta, salmon, carrot slices, pepper, celery, parsley, and green onions. Add the dressing, and mix well.
PRESENTATION
Arrange lettuce leaves in the center of cold serving plates. Spoon the salad in a mount over the lettuce. Garnish with sprigs of parsley. Serve with crusty bread.

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