Summer Farfalle Salad with Smoked Salmon

(from elchallis’s recipe box)

Serves 6 people

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.

Email to a friend | Print this recipe | Back