½ (16 ounce) package mezze (short) penne pasta

1 cup sliced and quartered cucumber

1 cup halved cherry tomatoes

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2 tablespoons minced shallot

1 (2.6 ounce) pouch wild-caught pink salmon (such as Chicken of the Sea)

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Vinaigrette:

¼ cup extra-virgin olive oil

1 tablespoon white wine vinegar

1 tablespoon freshly squeezed lemon juice

1 teaspoon lemon-pepper seasoning

½ teaspoon Dijon mustard

½ teaspoon salt

¼ teaspoon dried dill weed

Bring a large pot of lightly salted water to a boil.

Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes.

Drain, rinse in cold water, drain well, and place in a serving bowl.

Top pasta with cucumber, tomatoes, and shallot.

Break up salmon and sprinkle on top.

Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl for the vinaigrette.

Drizzle over the salad and toss gently to combine.