Smoked Salmon Pasta Salad

15 Minutes to prepare
10 Minutes to cook

4 servings

INGREDIENTS

1 (8 ounce) package farfalle (bow tie) pasta
2 tablespoons extra virgin olive oil
1/2 pound cucumber, sliced
8 ounces smoked salmon, chopped
1 large cherry tomato, sliced
1 small red bell pepper, julienned
salt and freshly ground black pepper to taste
1/2 cup shredded Monterey Jack cheese, divided
1/2 cup fat free blue cheese salad dressing


COOK pasta until al dente, 8 to 10 minutes. Drain, and rinse under cold water. Transfer to a serving bowl, and gently toss with the olive oil until all the pasta is coated. Cover, and chill at least 30 minutes.

ADD the cucumber slices, top pasta with smoked salmon, tomato, and red bell pepper. Season with salt and pepper. Top with Monterey Jack cheese and salad dressing to serve.

Pasta and Salmon Salad

4 servings

INGREDIENTS
1 (8 ounce) package tri-colored pasta assortment
3 tablespoons curry powder
3/4 pound medium shrimp
1/4 pound smoked salmon, chopped
1 1/2 cups green peas
1 tablespoon chopped fresh tarragon
1 teaspoon lemon juice
3 tablespoons olive oil
salt & ground black pepper to taste

BOİL water in a large saucepan. Add the curry powder, let it dissolve, then add the pasta. When the pasta is cooked but still firm, drain and cool with running water. Drain again thoroughly and place in a large salad bowl.

BOİL the shrimp until they turn pink and curl slightly, 2-3 minutes and drain.

ADD the cooked shrimp, smoked salmon and green peas to the pasta.

MIX the tarragon, lemon juice, and salt and pepper in a small bowl. Add the oil and stir vigorously until blended. Add the oil and stir vigorously until blended.

POUR dressing over pasta dish. Toss well and serve.