6 oz pasta of choice (we used small shells)
1 tbsp olive oil
2/3 cup plain Greek yogurt
1 tsp apple cider vinegar
2 tbsp chopped parsley
1/2 tsp kosher salt
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 red onion, diced
1/2 cup shredded leftover Fishpeople wild Keta or Sockeye salmon
1. Cook pasta according to package instructions. Rinse with cold water and toss with olive oil. Set aside.
2. In a bowl, mix together Greek yogurt, apple cider vinegar, parsley, and salt.
3. Add pasta to a large serving bowl. Add the yogurt mixture and toss until pasta is coated. Add all remaining ingredients and stir together.
4. Keep refrigerated until ready to serve.