Aunt Peggy's Salmon Pasta Salad Recipe

8 ounces dry angel hair or vermicelli pasta, broken in thirds
1 small zucchini or yellow squash, chopped
½ cup chopped celery
1/3 cup finely chopped red onion
One 2-ounce can sliced ripe olives, drained
One 7-ounce jar marinated artichoke hearts, drained and coarsely chopped
3 tablespoons chopped basil or cilantro leaves, or to taste
2 tablespoons chopped parsley, or to taste
½ teaspoon garlic salt, or to taste
¼ teaspoon celery seeds, or to taste
¼ teaspoon pepper, or to taste
½ cup mayonnaise, or to taste
1 pound salmon fillets, cooked, flaked and chilled
Spring greens, optional

1. Cook the pasta according to the package directions. Drain well and run under cold water to cool quickly. Shake off the excess liquid and place in a large bowl.
2. Add the zucchini, celery, onion, olives, artichoke hearts, basil, parsley, garlic salt, celery seeds, pepper, and mayonnaise. Toss gently, but thoroughly, to coat completely. Fold in the salmon. Serve on a bed of spring greens, if desired.

Serves 4 to 6

Tips From Our Test Kitchen: For variety, add water chestnuts, raw chopped cauliflower or broccoli, and jalapeno chiles. You may use rotini instead of angel hair pasta.