Greek Farfalle Salad with Salmon

Greek Farfalle Salad with Salmon



1 pound Farfalle

1/4 cup fresh mint, chopped

2 teaspoons lemon peel

2 tablespoons lemon juice

2 tablespoons white cooking wine

6 tablespoons extra-virgin olive oil

salt and pepper to taste

2 cups chopped plum tomatoes

1 can (15 ounces) garbanzo beans

2 cucumbers, sliced length-wise and sliced

1 can (15 ounces) salmon

4 ounces feta cheese, crumbled

lettuce leaves


  Directions Prepare farfalle according to package directions. Drain and rinse in cold water. In a medium bowl combine fresh mint, lemon peel, lemon juice, white cooking wine and olive oil and whisk. In a large bowl, combine pasta, tomatoes, garbanzo beans, cucumbers, salmon and feta cheese. Add dressing and toss to coat well. Refrigerate and let stand at room temperature 1 hour before serving. Serve in bowls lined with lettuce leaves. Garnish with additional mint. Servings 6