Summer Farfalle Salad with Smoked Salmon

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

Yield: 6 servings (serving size: 2 cups)

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

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.

Nutritional Information

Calories:

206 (23% from fat)

Fat:

5.3g (sat 0.9g,mono 3.1g,poly 1.1g)

Protein:

9.8g

Carbohydrate:

31.4g

Fiber:

2.7g

Cholesterol:

4mg

Iron:

2.3mg

Sodium:

603mg

Calcium:

43mg