Bowties with Pancetta, Grilled Salmon and Artichokes, and Mixed Greens with Russian-Peppercorn Dressing

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. Cook pasta according to package directions. Drain and transfer to a large bowl.
  2. 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.
  3. Arrange salad greens on a serving platter. Combine Russian dressing and peppercorns and pour over greens. Serve pasta with salad on the side.