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Salmon Niçoise Pasta Salad

Photo: Jean Allsopp; Styling: Mindi Shapiro
Yield Makes 4 servings

Ingredients

  • 1 (1-pound) salmon fillet
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 teaspoons olive oil
  • 8 ounces (2 1/2 cups) shell or other short pasta
  • 6 ounces (1 1/4 cups) green beans, cut into 2-inch lengths
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon anchovy paste (optional)
  • 1 garlic clove, chopped
  • 1/2 teaspoon Dijon mustard
  • 1 cup cherry or grape tomatoes, halved
  • 1/3 cup niçoise or kalamata olives, pitted and halved
  • 1/4 cup thinly sliced red onion
  • 1/4 cup chopped fresh Italian parsley
  • 3 tablespoons capers, drained

How to Make It

  1. Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add salmon; cook 4 minutes on each side. Transfer to a plate, cool completely, and break into chunks.

  2. Meanwhile, cook pasta according to package directions, adding beans during last 4 minutes of cooking time. Drain and rinse in cold water.

  3. Place 1/4 cup oil, vinegar, anchovy paste, garlic, mustard, and remaining 1/4 teaspoon each salt and pepper in a jar. Cover and shake vigorously. Combine pasta mixture, salmon, and remaining ingredients. Toss with dressing.