This is a great salad; if you don't like salmon you can sub it out for something else like shrimp or chilled grilled chicken.
Let's start with our ingredients:
* 1-Lb. Salmon Filet
*1/2 tsp. salt
*1/2 tsp. fresh ground blk pepper
* 2 tsp. good olive oil
* 2-1/2 cups shell pasta , or you can use a cheese tortellini
* 6 oz. fresh blanched green beans cut into 2-inch lengths
* 1/4 cup olive oil
* 2 tbsp.red wine vinegar
* 1/2 tsp. anchovy paste
* 1 garlic clove chopped
*1/2 tsp. dijon mustard
* 1 cup of cherry or grape tomatoes cut in half
* 1/3 cup nicoise or kalamata olives pitted and cut in half
* 1/4 cup artichoke hearts cut in fourths
* 1/4 cup chopped fresh italian parsley
*1/4 cup thin sliced red onion
* 3 tbs. capers
Let's put this together now — follow my lead:
We are going to pan sear the salmon (you can grill if you like). Sprinkle salmon with 1/4 tsp. salt & pepper. Heat 2 tsp oil in a nonstick pan on med to high heat and add the salmon and cook about 4 minutes on each side depending on the thickness of the salmon. Then transfer to a plate to cool, when totaly cool break into chunks.
So while the salmon is cooling, let's down cook the pasta (by the instructions on the package); the last four minutes of cooking, add the green beans. Then drain and rinse under cold water.
For the dressing, mix 1/4 cup oil, vinegar, anchovy paste, garlic, mustard, the remaining salt and pepper. Put these into a jar and shake. Combine the pasta mixture, salmon, and all the rest of the ingredients, then gently toss with the dressing. Chill for an hour or so. (I like to garnish the top of the salad with crumbled feta cheese ... so goooood!)