Ingredients

• 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

Directions

1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.

2. Combine pasta, tomatoes, dill, and spinach in a large bowl, tossing gently to combine.
3. 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.

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