Salmon & Cheddar Farfalle Salad
6 (1 1/2-cup)
20 min
20 min



3 1/2 ounces (2 cups) uncooked dried farfalle (bow tie) pasta

Salad Dressing

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

How to make

  1. STEP 1

    Cook pasta according to package directions. Rinse with cold water. Drain. Set aside.

  2. STEP 2

    Combine all salad dressing ingredients in bowl; mix well.

  3. STEP 3

    Combine cooked pasta with salad ingredients in another bowl. Drizzle dressing over salad; toss gently.


9Fat (mg)
20Cholesterol (mg)
630Sodium (mg)
30Carbohydrates (g)
2Dietary Fiber
13Protein (g)


Explore reviews from
our online community

  July 10, 2010

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. Thanks!

— says Sue
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