Alaskan Dilled Salmon Shell Pasta Salad

1 pkg (8 oz) shell pasta
1/4 cup chopped red onion
1 Tbsp chopped fresh dill
1/4 cup balsamic Vinaigrette
1/4 tsp freshly ground black pepper
3 cans (6 oz size) Alaskan salmon, drained

Cook the shell pasta in a big pot of boiling, salted water until just al dente; drain well and set aside to cool.
In a large bowl, add the onion, dill, balsamic Vinaigrette, and black pepper, and mix together until combined well.
Add the salmon to the Vinaigrette mixture and mix gently so the salmon does not break down too much, but separates into bite size chunks.
Add the drained pasta to the salmon/Vinaigrette mixture and toss gently.
Taste and season accordingly.
Serve immediately at room temperature or chill for 30 minutes and serve cold.
Serves 6 to 8.