1 (8 ounce) package farfalle (bow tie) pasta2 tablespoons extra virgin olive oil1/2 pound cucumber, sliced8 ounces smoked salmon, chopped1 large tomato, sliced1 small red bell pepper, juliennedsalt and freshly ground black pepper to taste1/2 cup shredded Monterey Jack cheese, divided1/2 cup fat free blue cheese salad dressingBring a large pot of lightly salted water to a boil, and add farfalle pasta. Cook 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. Arrange the cucumber slices around the edges of the pasta. 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.
Amount Per Serving Calories: 448 | Total Fat: 15g | Cholesterol: 26mg Powered by ESHA Nutrient DatabaseHolly's Smoked Salmon Pasta Salad
Servings Per Recipe: 4
Amount Per Serving
Calories: 448
Total Fat: 15g
Cholesterol: 26mg
Sodium: 1033mg
Total Carbs: 56.8g
Dietary Fiber: 4.1g
Protein: 22.2g
VIEW DETAILED NUTRITION
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