Summer Farfalle Salad with Smoked Salmon

Summer Farfalle Salad with Smoked SalmonRecipe
Randy Mayor; Melanie J. Clarke
Substitute leftover cooked salmon for the sliced smoked salmon, if you prefer.


6 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional 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


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


Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.

Combine pasta, tomatoes, dill, and spinach in a large bowl, tossing gently to combine.

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.