Herbed Farfelle with Salmon

SHOP (10 servings)
Extra Virgin Olive Oil
Red Wine Vinegar
Capers
Dried Oregano
Dried Basil
Fresh Parsley
Fresh Lemons (4 total)
Garlic Cloves (2 medium)
Kosher Salt & Freshly Ground Black Pepper
1 package Farfalle Pasta (“Bowties”– Dried about 16 oz.)
Salmon (2 pounds roasted or grilled without skin)

Greek Salad Dressing (Yields about 1 cup)
Extra Virgin Olive Oil (3/4 cup) Whisked in last to emulsify
Red Wine Vinegar (2 tablespoons)
Dried Oregano (1 teaspoon)
Dried Basil (2 teaspoons)
Water (2 tablespoons)
Fresh Parsley Leaves (2 tablespoons finely minced)
Fresh Lemon Juice (3 tablespoons)
Minced Garlic
Kosher Salt & Freshly Ground Black Pepper
Salmon, Pasta, Fresh Herbs
Lemons (2 Lemons for juicing)
Fresh Dill (1 bunch finely minced)
Freshly minced Parsley, Basil and Chives (About 1/4 cup each)
Fresh Arugula, Spinach or combination (About 1/2 of a 5 ounce package)
Capers (1/2 cup drained)

PREP (30 minutes)
Bring large pot of water to boil then add salt
Cook pasta per directions on the package, drain and cool to room temperature
Make Greek Salad Vinaigrette
Finely chop Dill, Chives, Parsley, Basil
Juice Lemons
Break Salmon into bite size chunks

ACTION (10 minutes)
Toss pasta with Greek Salad Vinaigrette to coat well into large bowl or platter
Combine Salmon, Pasta, Fresh Herbs, Capers and fold in Arugula/Spinach
Serve at room temperature