Meatless Friday: Pasta Salad with Salmon

Barb Szyszkiewicz shares a simple recipe for pasta salad, just right for weekend picnics or weekday lunches.

The calendar may read September 1, but the weather doesn't always reflect that. Let's kick off Labor Day weekend with a yummy pasta salad that's great for picnics but can be considered a meal in itself.

You can use whatever chopped or thinly sliced fresh vegetables you like in this salad: feel free to add more or substitute according to your family's taste. I used carrot and cucumber because that's what I had in the house when I made this, but celery, peppers, cherry tomatoes, or radishes would be perfect additions to this dish.

Pasta Salad with Salmon

(serves 8 as a main dish and 16 as a side)

1 lb. pasta (elbows, spirals, mini bow ties, and radiatore work well)
1 c mayonnaise
2 tsp white or apple cider vinegar
1 tbsp milk
1 tsp dried dill or 1 tbsp chopped fresh dill
Salt and pepper to taste
1/4 c finely diced onion or red onion
1/2 c finely diced carrot
1/2 c cucumber, seeded, sliced thin
2 5-oz. cans boneless skinless pink salmon
2 hard-boiled eggs, chopped

Cook the pasta, drain, rinse with cold water, and allow to cool.

In a serving bowl, combine mayonnaise, vinegar, milk, and seasonings. Stir in pasta. Gently fold in remaining ingredients. Chill at least 1 hour before serving.

Stir before serving and, if needed, add an extra splash of vinegar and spoonful of mayonnaise.