1/2 cup olive oil
2 tbsp. lemon juice
1 tbsp. liquid reserved from smoked salmon packaging
1 clove minced garlic
1/2 tsp. dill weed
1/2 tsp. crushed and grated lemon peel
Dash of ground black pepper
1/4 cup grated parmesan cheese
One 8oz pouch of Canadian Select smoked salmon (reserve liquid for dressing)
3 cups cooked rotini pasta, drained and cooled
1/2 cup provolone cheese, cut into 2"x1/4" strips
1/2 cup minced fresh parsley
Grated parmesan cheese
Combine all lemon dressing ingredients except parmesan cheese. Blend well.
Stir in parmesan cheese.
Set dressing aside.
Break salmon into chunks.
Combine with pasta, provolone cheese and parsley in large bowl.
Add lemon dressing and toss lightly.
Mound finished salad on lettuce-lined platter or in salad bowl.
Garnish with tomato wedges and a sprinkle of parmesan cheese.