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MAGAZINE SUBSCRIPTION
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Ingredients
1/2 (16 oz) pkg mezze (short) penne pasta
1 cup sliced and quartered cucumber
1 cup halved cherry tomatoes
2 Tbs minced shallot
1 (2.6 oz) pouch wild-caught pink salmon
Vinaigrette:
1/4 cup extra-virgin olive oil
1 Tbs white wine vinegar
1 Tbs freshly squeezed lemon juice
1 tsp lemon-pepper seasoning
1/2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp dried dill weed
Directions
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