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Colorful and fresh vegetables are tossed with pasta and smoked salmon in this salad.
Preparation Time:
20 min.
Servings: 6 (1 1/2-cup) servings
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| 3 1/2 |
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ounces (2 cups) uncooked dried bow tie (farfalle) pasta
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| 6 |
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tablespoons red wine vinegar
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| 2 |
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tablespoons chopped fresh basil leaves
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| 1 |
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tablespoon water
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| 1 |
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teaspoon sugar
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| 1/8 |
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teaspoon coarse ground black pepper
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| 2 |
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cups fresh spinach leaves
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| 6 |
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cherry tomatoes (1/2 cup), cut in half
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| 1/2 |
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cucumber (1 cup), scored, sliced 1/4 inch
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| 4 |
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ounce slice Alpine Lace® Deli Reduced Fat Cheddar Cheese, cut into 2x1/4-inch strips |
| 1 |
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(4.5-ounce) package smoked salmon, torn into bite-sized pieces
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Cook pasta according to package directions. Rinse with cold water. Drain. Set aside.
Combine all dressing ingredients in small bowl; mix well.
Combine cooked pasta with salad ingredients in large bowl. Drizzle dressing over salad; toss gently.
| 1 serving |
| Calories |
160 |
| Fat |
6 g |
| Cholesterol |
20 mg |
| Sodium |
700 mg |
| Carbohydrate |
13 g |
| Dietary Fiber |
1 g |
| Protein |
13 g |
13938 Copyright © 2007 Land O'Lakes
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