1 green bell pepper, seeded, washed & minced
1 red bell pepper, seeded, washed & minced
1 bunch celery stalks, minced
1 bunch fresh dill, minced or 2 tsp. dried
2 tsp. olive oil
3 c. mayonnaise
1/4 c. Dijon mustard
Salt & pepper to taste
1 (15 1/2 oz.) can salmon, drained & flaked
2 lbs. shell pasta, cooked al dente
1 1/2 c. San Francisco Vinaigrette, recipe below
1 c. fresh Parmesan cheese, grated or use shaker style
Green pepper, mushrooms, cherry tomatoes or avocados or any combination thereof for garnish

In a large bowl place the minced green and red peppers, celery, dill, olive oil, mayonnaise, mustard, salt and pepper. Mix the ingredients together. Add the salmon and mix it in. Add the pasta and mix it in. Add the Vinaigrette and mix the ingredients together thoroughly. Adjust seasonings if necessary. Sprinkle with the Parmesan and garnish. Serves at least 10.

2 cloves garlic, chopped
1/4 red bell pepper, seeded, washed & chopped
1 tsp. thyme
1/2 c. red wine vinegar (or mix 1/2 & 1/2 with balsamic vinegar)
2 tsp. Dijon mustard
1 c. olive oil
1 tsp. sugar
1 tsp. salt
1 tsp. pepper

Mix all ingredients except the oil together. Add oil in a steady stream while using a wire whisk or fork until desired consistency is achieved. Cover and refrigerate.