• About 8 ounces of grilled or broiled salmon
  • 1/2 a medium head of cabbage (any kind you prefer)
  • 2 medium carrots (or about 5 baby carrots)
  • a good handful of chopped kalamata olives
  • cherry tomatoes
  • a good handful of chopped basil

For the dressing:

  • 1/2 cup plain yogurt (I prefer whole fat)
  • 1 tablespoon mayonnaise
  • 2 tablespoons red wine vinegar
  • 1 generous pinch of salt
  • 1 generous pinch of dried or fresh dill
  • pepper to taste

Like most pasta salad recipes, this is pretty simple. Cook the pasta in boiling water until it’s al dente,then rinse it under cool water until it’s no longer steaming hot. Put it in a large bowl. Flake the salmon, and chop all the vegetables into bitesized pieces. Mix all the vegetables and the salmon into the bowl with the pasta, then add the dressing and stir until it coats everything. As for the dressing, it’s pretty simple, too. Just put all the ingredients into a jar with a lid, and shake it well until it’s emulsified.

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