INGREDIENTS
3 c uncooked farfalle
2 c cherry tomatoes, halved
1/4 c chopped fresh dill
1 6-ounce bag baby spinach
1 tsp grated lemon rind
2 Tbsp fresh lemon juice
2 Tbsp cold water
1 1/2 Tbsp extra-virgin olive oil
1/2 tsp salt
1/4 tsp pepper
4 oz smoked salmon, cut into thin strips (you can also used leftover cooked salmon, flaked)

INSTRUCTIONS

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. Combine pasta, tomatoes, dill, and spinach in a large bowl, tossing gently.
3. Combine lemon rind through pepper in a small bowl, stirring with a whisk. Drizzle over pasta mixture and toss gently.
4. Top with salmon.

Serves 6 (they claim)

REFERENCE
Cooking Light, issue unknown

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