Serves 6-8
1 pound Radiatore, Rotini, or other medium pasta shape, uncooked
6 tbsp. vegetable oil
Freshly ground black pepper to taste
1 pound skinless, boneless, fresh or frozen salmon fillets, cooked and chopped, or 2 7 1/2-oz. cans salmon, drained and flaked
1 papaya, peeled, seeded and chopped (if unavailable, substitute 1 mango or 2 peaches, or 2 nectarines, or 1 15-oz. can papaya or favorite fruit in light syrup, drained and chopped)
1 cup cherry tomatoes
1 bunch scallions, finely sliced
1 yellow bell pepper, seeded, ribs removed and chopped
1 medium cucumber, quartered lengthwise and sliced
1 small jalapeņo, seeded, ribs removed and finely minced
2 tbsp. chopped fresh cilantro or 2 tsp. dried cilantro
3 tbsp. rice wine vinegar
3 tbsp. white wine vinegar
3 drops hot sauce
Prepare pasta according to package directions; drain and transfer to a medium bowl. While pasta is still warm, mix in vegetable oil. Season with freshly ground black pepper. Set pasta aside to cool.
In a medium mixing bowl, add the salmon, papaya, tomatoes, scallions, yellow pepper and cucumber. Toss together with pasta.
In a small bowl, combine the jalapeņo, cilantro, both vinegars and hot sauce. Toss the pasta with the dressing and refrigerate. Serve well chilled.