Smoked Salmon Pasta Salad with Grilled Vegetables

Ingredients:

Salad:

16oz Alaska Smokehouse Smoked Pink Salmon, skin removed and drained

1 large red bell pepper, sliced into 1" thick strips

1 large yellow bell pepper, sliced into 1" thick strips

1 large zucchini, sliced into 1/2" thick discs

1/2-pound eggplant, sliced into 1/2" thick rounds

1-pound dried pasta of your choice, recommend not using long and thin pasta

Vinaigrette:

1/2 tablespoon minced garlic, 2-3 cloves

1 tablespoon balsamic vinegar

1/8 cup lemon juice (roughly the juice of 1/2 a small lemon)

1/2 tablespoon fresh lemon zest

1/8 cup fresh parsley or basil, chopped

1/4 cup plus 1/8 cup extra virgin olive oil

Salt and Pepper to taste

Procedure:

In a large bowl, add the smoked salmon and break into large chunks.

Cook pasta to al dente per package directions in lightly salted water.

Preheat a grill or a grill pan on medium high heat until hot.

Drain and set aside.

Brush vegetables with olive oil and grill until soft and slightly charred.

Remove vegetables and set aside.

In a large bowl, whisk together all the ingredients for the vinaigrette except the olive oil.

Once combined, slowly whisk in the olive oil.

Add salt and pepper.  If necessary, add to a blender or food processor for a smoother texture.

In the large bowl of salmon, add the pasta, vegetables, and vinaigrette and toss to combine.

Store cold.