Driekleurenfusillisalade met garnalen en gerookte zalm

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(8 personen)

300-400 gr driekleurenfusilli (Grand'Italia)
zout, peper
150 gr gerookte paling in reepjes
200 gr gerookte zalm in reepjes
150 gr Hollandse garnalen
5 ansjovisfilets in dunne reepjes
2 theelepels dragonblaadjes
1 in zeer dunne reepjes geschaafde venkelknol
50 gr groene olijven in dunne plakjes
3 eetlepels kappertjes, uitgelekt
5 eetlepels olijfolie
1 eetlepel citroensap
2 eetlepels fijngesneden dille

Kook de fusilli in ruim kokend water met zout beetgaar; spoel de pasta met ruim
koud water af, laat uitlekken en vermeng de afgekoelde pasta met de paling,
zalm, garnalen, ansjovis, dragon, venkel, olijven en kappertjes.
Vermeng voor de dressing de olie, het citroensap, zout en peper en schep de
dressing voorzichtig door de salade.
Strooi voor het serveren de dille over de salade.