6 ounces (1 1/4 cups) green beans, cut into 2" pieces
2 tablespoons red wine vinegar
1/2 teaspoon anchovy paste (optional)
1 garlic clove, chopped
1/2 teaspoon Dijon Mustard
1 cup cherry or grape tomatoes, halved
1/2 cup niçoise or kalamata olives, pitted and halved
1/4 thinly sliced red onion
1/4 cup chopped fresh Italian parsley
3 tablespoons capers, drained
First, cook the salmon fillet. Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons of the olive 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.
Meanwhile, cook the pasta according to package directions, adding beans during last 4 minutes of cooking time. Drain and rinse in cold water.
To create your salad, place 1/4 cup oil, vinegar, anchovy paste, garlic, mustard, and remaining 1/4 teaspoon each salt and pepper in a bowl and whisk vigorously. Combine pasta mixture, salmon, and remaining ingredients. Toss with dressing.