Summer Farfalle Salad with Smoked Salmon

Randy Mayor; Melanie J. Clarke

Substitute leftover cooked salmon for the sliced smoked salmon, if you prefer.

Yield: 6 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 206
  • Calories from fat: 23%
  • Fat: 5.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 9.8g
  • Carbohydrate: 31.4g
  • Fiber: 2.7g
  • Cholesterol: 4mg
  • Iron: 2.3mg
  • Sodium: 603mg
  • Calcium: 43mg

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

Preparation

  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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