Colorful and fresh vegetables are tossed with pasta and smoked salmon in this salad.
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3 1/2 ounces (2 cups) uncooked dried farfalle (bow tie) pasta
6 tablespoons red wine vinegar
2 tablespoons chopped fresh basil leaves
1 tablespoon olive oil
1 tablespoon water
1 teaspoon sugar
1/8 teaspoon coarse ground pepper
2 cups fresh spinach leaves
6 (1/2 cup) cherry tomatoes, cut in half
1/2 large (1 cup) cucumber, scored, sliced 1/4-inch thick
5 (3/4-ounce) slices Land O Lakes® Sharp Cheddar American Blend cut into strips
1 (4.5-ounce) package smoked salmon, torn into bite-sized pieces
Cook pasta according to package directions. Rinse with cold water. Drain. Set aside.
Combine all salad dressing ingredients in bowl; mix well.
Combine cooked pasta with salad ingredients in another bowl. Drizzle dressing over salad; toss gently.
Explore reviews fromour online community
I hate to rate this because I had to make a number of changes; I had trouble getting all of the ingredients. Here goes anyway.
The dressing was very good; a little sweet; a little tangy. The grocery store was out of cucumbers ! so I substituted zucchini. I use a half chopped tomato because cherry tomatoes were ridiculously expensive, as was a 4 oz package of smoked salmon. I substituted chicken of the sea salmon in a pouch 2 pouches. It worked fine, but I think the recipe would benefit from the smokey flavor of smoked salmon.
The great thing about this recipe was that I got to use fresh spinach and basil from my garden! Yum!
I will try the recipe again when the price of cherry tomatoes comes down and my budget allows for the smoked salmon.