½ lb un-cooked salmon fillet, I used leftover cooked salmon

1/2 teaspoon freshly ground black pepper, divided

2 teaspoons olive oil

8 ounces (2 1/2 cups) shell or other short pasta

6 ounces asparagus cut into 2-inch lengths

1/4 cup olive oil

2 tablespoons white wine vinegar

¼ tsp salt

¼ tsp pepper

1 garlic clove, minced

1 teaspoon Dijon mustard

2 scallions thinly sliced

1/4 cup chopped fresh Italian parsley

1 tablespoons capers, drained

Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add salmon; cook 4 minutes on each side. Transfer to a plate, cool completely, and break into chunks.

Cook pasta according to package directions, adding asparagus during last 5 minutes of cooking time. Drain and rinse in cold water.

Place 1/4 cup oil, vinegar, anchovy paste, garlic, mustard, and 1/4 teaspoon each salt and pepper in a jar. Cover and shake vigorously. Combine pasta mixture, salmon, and remaining ingredients. Toss with dressing.