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
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
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse in cold water, drain well, and place in a serving bowl.
- Top pasta with cucumber, tomatoes, and shallot. Break up salmon and sprinkle on top.
- Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl for the vinaigrette. Drizzle over the salad and toss gently to combine.