1 c. hot, cooked twist pasta
1/2 c. red salmon (fresh, cooked, or canned), broken into pieces
1/4 c. olive oil
1 tbsp. white wine vinegar
1/2 tsp. dijon type mustard
1/4 c. thinly sliced zucchini
1/4 c. thinly sliced celery
1/4 c. pimento strips
1/2 tsp. lemon juice
1/8 tsp. garlic salt
1 egg yolk
Lettuce leaves

In bowl, combine first five ingredients. In blender container, combine next 6 ingredients. Blend until smooth. Pour over salad ingredients. Cover and chill several hours. To serve, line salad plates with lettuce. Spoon salad onto leaves. Serves 2.