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Summer Farfalle Salad with Smoked Salmon

Randy Mayor; Melanie J. Clarke
Yield 6 servings (serving size: 2 cups)
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

Nutrition Information

  • calories 206
  • caloriesfromfat 23 %
  • fat 5.3 g
  • satfat 0.9 g
  • monofat 3.1 g
  • polyfat 1.1 g
  • protein 9.8 g
  • carbohydrate 31.4 g
  • fiber 2.7 g
  • cholesterol 4 mg
  • iron 2.3 mg
  • sodium 603 mg
  • calcium 43 mg

How to Make It

  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.