We’re always looking for dishes that can feed lots of people well, without a lot of hassle, and that are relatively easy to store. Better yet if it can use up holiday feasting leftovers. Here is a simple smoked salmon pasta salad that used up the last of some smoked salmon we had for a gathering. I take no credit for the idea; I shamelessly reproduced the recipe from a lovely pasta salad I had at a friend’s house the other day. It must be my dad’s midwestern roots taking hold in me. Of all the beautiful dishes at the table, including roast goose and prime rib, the one I kept going back to for seconds was this pasta dish brought by Peg’s friend Jackie. So simple, but so good! The little bits of smoked salmon do pretty much all the heavy lifting as far as flavor goes. There’s just enough mayo so the salmon sticks to the pasta. The celery and bell pepper provide color, coolness, and crunch. While the pasta water is heating, prep the other ingredients. Drain and rinse under cold water. (If you are making the pasta ahead of time, stir in a little olive oil to keep the pasta from sticking to each other.) Note that if you are using different kinds of pasta, you may want to cook them separately as different types of pasta cook at different rates. Serve chilled or at room temperature.
