Salmon Nicoise Pasta Salad with Kalamata Olive-Caper Vinaigrette

Directions

1. Bring a large pot of salted water to a boil, then drop in the pasta and cook until almost tender. Add the green beans during the final 2-3 minutes of cooking, then drain both and rinse under cold water.
2. Pat the salmon dry, season with salt and pepper, and sear in a lightly oiled skillet over medium-high heat until just cooked through, about 3-5 minutes per side. Transfer to a plate to cool.
3. Whisk olive oil, red wine vinegar, Dijon, salt, and pepper in a bowl to make the vinaigrette.
4. Smash and mince the garlic, rough-chop the capers and olives, then add everything to the dressing and stir.
5. Halve the grape tomatoes and thinly slice the red onion; add them to the dressing and toss.
6. Strip parsley from its stems, finely mince the leaves, and fold into the bowl along with a small reserved handful for garnish.
7. Flake the cooled salmon into bite-sized pieces, then add the salmon, cooked pasta, and green beans to the bowl and toss to combine. Serve with a sprinkle of the reserved parsley.