Ingredients
- 8 oz farfalle pasta
- 1 can (10 oz) salmon
- Broccoli florets
- Carrots, sliced
- 1 cup olive oil
- 2 Tbsp soy sauce
- 3 Tbsp red wine vinegar
- 3 Tbsp lemon juice
- Garlic
- Salt and pepper to taste
Directions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
- Bring a separate large pot of water to a boil. Add the broccoli and carrots, and cook in the boiling water until tender. Drain.
- Dressing: Combine the olive oil, soy sauce, red wine vinegar, garlic, lemon juice, salt, and pepper.
- Toss together the drained pasta, drained vegetables, and salmon in a large bowl. Add dressing, as desired.
Serving Suggestion: Serve over fresh spinach leaves.