Briney Salmon and Tomato Pasta Salad

Can you call something a salad if it doesn't have greens in it? After making this Warm Couscous and Salmon Salad, I got to thinking what other ways could I flake perfectly baked salmon on top of yummy ingredients? I had just 8 ounces of orecchiette pasta (translates as "little ears") left over from another recipe, so I decided to boil it in salty water and reserve some of the cooking liquid. I simultaneously threw 3/4 a pound of center-cut fresh Atlantic salmon in the oven to roast for 15 minutes.


The only thing left to decide was what kind of flavor profile I wanted to mix with the salmon and pasta. I decided to burst cherry tomatoes and combine with savory shallot, lots of garlic, white wine and briny kalamata olives and capers. The result? A pasta salmon salad that Jim calls, "Awesome."

Briney Salmon and Tomato Pasta Salad

Ingredients

2 tablespoons of olive oil (I like California Olive Ranch EVOO)

1 shallot, sl