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This customer-submitted recipe is a refreshing spring or summer dish that's even better the next day after the flavors get a chance to come together in the fridge.

INGREDIENTS

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Cook pasta according to package directions then drain, rinse with cold water and set aside to cool. If using Tarragon Shallot or Capitol Hill, place in small dish with 2 tsp. water and let sit for about 5 min. to rehydrate; Dill Dip doesn’t need to rehydrate. Place salmon in a bowl and break into fine bits with a fork. Stir in mayonnaise, dressing and mustard; you want this on the soupy side. Add celery and seasoning then fold in cooked pasta. Season with salt & pepper to taste. Cover and chill at least an hour or more if you have time.

Makes a refreshing lunch with greens, tomatoes, or deviled eggs.

ITEMS IN THIS RECIPE

Tarragon Shallot Citrus Seasoning

125

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Capitol Hill Seasoning

348

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Dill Dip

125

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