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Serves: 6
Preparation time: 20 minutes
Cooking time: 20 minutes


  • 8 ounces small shell pasta or bowtie pasta
    8 ounces salmon, cooked, boned and skinned
    3 medium carrots
    1 bunch watercress
    1 cup Italian olives
    2 tablespoons capers, rinsed

    1/2 cup olive oil
    1/4 cup lemon juice
    1 tablespoon Dijon mustard
    1 clove garlic, minced
    1 teaspoon dry tarragon
    to taste, salt and ground black pepper


  • Cook the pasta to al dente stage, drain, and run under cold water, and drain again.
    Flake the salmon and refrigerate.
    Peel and slice carrots into 1/4 inch rounds. Cook in salted boiling water for 10 minutes. Drain.
    Wash watercress, drain and remove coarse stems.
    In a large bowl, combine and mix the dressing ingredients. Add the cooked pasta, salmon, carrots, watercress and olives. Toss and chill before serving.
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on The World Cuisine

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