Pasta with a salmon twist

Makes 4 servings.

16 oz fresh Atlantic salmon, cooked and broken

into bite-sized pieces, refrigerated

16 oz Dreamfields low-carb pasta, uncooked (bowtie or spirals)

1 cup cut asparagus, steamed but still firm

1 cup chopped red bell pepper

1/2 cup Bermuda onion thinly sliced

3 tablespoons olive or vegetable oil

4 tablespoons Deli style mustard

6 tablespoons rice wine vinegar

2 tablespoons low-sodium tamari sauce

6-8 parsley sprigs, chopped

3 garlic cloves, minced

1 teaspoon dried lemon peel

1 teaspoon dried orange peel

1 tablespoon fresh dill, chopped (or 1 tsp dried dill)

Preparation:

Cook pasta according to directions. Drain and rinse with cold water. In a large bowl, combine olive

oil, mustard, vinegar, parsley, tamari, garlic, lemon peel, orange peel, lime juice and dill. Mix well.

Add peppers, onion and asparagus and stir.

Next add pasta and salmon, then lightly toss until well mixed.

Refrigerate at least 2 hours to allow seasonings to blend.

Serve cold.