Preparation

• Cook the pasta to al dente stage, drain, and run under cold water, and drain again.
  Flake the salmon and refrigerate.
  Peel and slice carrots into 1/4 inch rounds. Cook in salted boiling water for 10 minutes. Drain.
  Wash watercress, drain and remove coarse stems.
  In a large bowl, combine and mix the dressing ingredients. Add the cooked pasta, salmon, carrots, watercress and olives. Toss and chill before serving.