Serves 6

8 ounces small shell pasta
2 cups iceberg lettuce, shredded
1/2 cup ripe olives, pitted, halved
2 cups cherry tomatoes, halved
1 large hot house cucumber
1 cup frozen peas
8 ounces poached salmon, boned and skinned OR 1 large can red salmon
Dressing
1 1/2 cups mayonnaise
1/4 cup milk
1 tablespoon scallion, chopped
1 teaspoon dillweed
1 tablespoon vinegar
to taste salt and ground white pepper

PREPARATION
Cook the pasta to al dente stage, drain, and run under cold water, and drain again.
Peel cucumber, cut in half lengthwise, remove seeds and slice across.
Blanch peas in salted boiling water. Run under cold water and drain.
Flake the salmon and refrigerate. If canned, drain and remove skin and bones. Flake and refrigerate.
Whisk the dressing ingredients together. Chill. In a large glass bowl, layer the lettuce, pasta and olives, tomatoes, cucumbers, peas and salmon. Pour 3/4 cup dressing over the top. Chill.
Toss at the table and pass remaining dressing.