Salmon Niçoise Pasta Salad

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

Preparation

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.

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

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.