Smoked Salmon Pasta Salad

We started by smoking a piece of salmon on the Weber: indirect heat; about 225 degrees for 2-1/2 hours. The dish was served at room temperature so allow the salmon to cool. Cook your favorite shape pasta according to package directions and drain. Mix some bell pepper of various colors, celery, black olives and 2T capers with the pasta. Dress with a mix of about 1/4C olive oil and 3T fresh lemon juice. Top with the salmon. The dish went together very easily after the salmon was smoked. Alternatively, you could used prepared smoked salmon. Nice light summer supper.