Ingredients

1 pound bowtie (farfalle) pasta
2 teaspoons olive oil
1/2 cup diced pancetta
1 cup reduced-sodium vegetable or chicken broth
2 reserved grilled salmon steaks, cut into 2-inch pieces
1 cup quartered oil-packed artichoke hearts
2 tablespoons chopped fresh parsley leaves
4 cups mixed salad greens
1/2 cup Russian dressing
1 teaspoon cracked black peppercorns

Directions

Cook pasta according to package directions.
Drain and transfer to a large bowl.

Meanwhile, heat oil in a large skillet over medium heat. Add pancetta and cook 3 minutes, until golden and
crisp. Stir in broth, salmon and artichokes and bring to a simmer. Remove from heat and stir in parsley. Stir

mixture into bowties. Season, to taste, with salt and black pepper.

Arrange salad greens on a serving platter. Combine Russian dressing and peppercorns and pour over greens.
Serve pasta with salad on the side.