Smoked Salmon - Ranch Pasta Salad

Growing up, I consumed far too much of a processed, boxed food product called "Suddenly Salad".  Granted, it is delicious, albeit a bit salty if your palate has undergone a major overhaul in the past few years like mine has.  Summer has arrived, and with it comes the craving for light, refreshing- yet flavorful- food. 

Hence my culinary quest for today was a [somewhat desperate] attempt to capture the spirit of the season via food.  Not an easy task.  However, I was pleasantly surprised to find the ranch dressing came quite close to nailing the flavors I'd remembered from the mass-produced pasta salad (but without the preservatives!).  The addition of smoked salmon was simply due to there being nary a slice of bacon or pancetta lurking in the fridge.  The result is tastier than I could have anticipated, and has found a welcome home on my summertime menu.




SMOKED SALMON - RANCH PASTA SALAD        

8 ounces Piccolini pasta
4 ounces smoked salmon
1/4 cup shredded cheddar cheese                        


For the dressing:
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon thinly sliced chives or scallions
2 teaspoons onion powder
2 teaspoons dried dill
1 teaspoons garlic powder
1 tablespoon dried parsley
1/2 teaspoon black pepper
Salt, to taste


Suggested additions:
Peas
Sun-dried tomatoes
Olives


Boil the pasta in lightly salted water, drain, and shock with cold water to stop the cooking process.  Prepare the dressing, mixing well.  Finely dice the smoked salmon (reserving one tablespoon) and add it, along with the cheese, into the dressing.  Add the pasta and any additional ingredients, combining thoroughly. Allow to chill one hour, and garnish with reserved salmon before serving.