Summer Farfalle Salad with Smoked Salmon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Substitute leftover cooked salmon for the sliced smoked salmon, if you prefer. Ingredients:
3 cups uncooked farfalle (bow tie pasta) |
2 cups cherry tomatoes, halved |
1/4 cup chopped fresh dill |
1 (6-ounce) bag baby spinach |
1 teaspoon grated lemon rind |
2 tablespoons fresh lemon juice |
2 tablespoons cold water |
1 1/2 tablespoons extra-virgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
4 ounces (about 8 slices) smoked salmon, cut into thin strips |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
2. Combine pasta, tomatoes, dill, and spinach in a large bowl, tossing gently to combine.
3. Combine lemon rind and next 5 ingredients (lemon rind through pepper) in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Top with salmon.
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