Summer Farfalle Salad with Smoked Salmon

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



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.





--Adapted from Cooking Light magazine