• 1 lb rotini pasta
• 15 1/2 ounces red salmon
• 1/3 cup ripe olives, sliced
• 1/4 large red bell pepper, thinly sliced
• 3 green onions, chopped
• 2 cups celery, thinly sliced
• 2 cups carrots, thinly sliced
• 1 tablespoon virgin olive oil
• 1/8 cup vegetable oil
• 1/3 cup red wine vinegar
• 1/2 teaspoon crushed dried oregano leaves
• 1/2 teaspoon sugar
• 1/2 teaspoon salt (or to taste)
• 1/8 teaspoon pepper (or to taste)

Rinse and remove skin, bones and other tissue from the red salmon, then break into medium-size pieces.

Cook the pasta according to the instructions on the box, then chill.

In large bowl, mix together the pasta, salmon, olives, bell pepper, carrots, celery and onion.

In a smaller bowl, combine the vinega, oils, oregano, sugar, salt and pepper; mix well, then pour this dressing over the salmon mixture, tossing carefully to coat.Serve immediately (or cover, chill and serve later).